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100 g butter
100 g powder sugar
3 yolks, 3 egg whites
half lemon juice
rum, vanilla sugar
50 g skinned and ground walnuts
40 g plain flour
1/2 sachet baking powder

topping:
4 large apples
1 tablespoon granulated sugar
one lemon juice
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Mix yolks, sugar and flavours until fluffy, beat egg whites until stiff, fold in alternately with the nuts and the baking powder. Grease and flour baking tin, fill in the mixture. Pare, core and quarter apples, add lemon and sugar, cook in a little water for only 2-3 minutes, drain, place on the dough and bake at 170° C for about 45 minutes.
Tip: Top it off with a dollop of whipped cream. The cake is best when still warm.