Apple Soufflé Cake

Quickly knead 200 g flour, 1/2 tsp baking powder, 60 g sugar, egg white and butter into a smooth dough.

Wrap the dough in cling film and chill in the refrigerator for about 30 minutes.

Roll out the dough, line a greased 26 cm tart pan or springform with it and prick the base several times with a fork.

Chill the lined pan again and in the meantime preheat the oven to 175 °C.

Peel the apples, cut into eighths, remove the cores and immediately drizzle with lemon juice.

Separate the eggs and put the yolks into a mixing bowl.

Beat the yolks with 2 tbsp warm water until frothy and lighter in color.

Whisk the egg whites until stiff, then gradually add the remaining sugar and continue beating until the sugar has dissolved.

Gently combine the yolk mixture, 75 g flour, 1/2 tsp baking powder and the beaten egg whites.

Spread half of the soufflé mixture onto the chilled crust, arrange the apple pieces on top and cover with the remaining mixture.

Sprinkle with sliced almonds.

Bake in the preheated oven at 175 °C for about 50 minutes.

Let the cake cool briefly, remove from the pan and dust with powdered sugar before serving.