Ingredients for the Filling
- 4 large red apples
- 1 tbsp cinnamon
- 30 gr. brown sugar
Ingredients for the Sponge Cake
- 100 gr. all-purpose flour
- 130 gr. Sugar
- 4 medium eggs
- 20 ml cow’s butter Lurpak
- 1 tsp baking powder
Method for Preparing the Filling
Peel the apples and grate them using a coarse grater.
Sprinkle with cinnamon and place them in a non-stick pan, adding the sugar.
Cook over medium to high heat, stirring until the apples release all their moisture.
Immediately after, spread the apples evenly in a rectangular shape on a large baking
tray lined with parchment paper.
Method for Preparation the Sponge Cake
In a mixer with a whisk attachment, beat the eggs with the sugar until they turn pale
and fluffy.
Next, add all the remaining ingredients, previously sifted, and mix gently with a
spatula until the mixture is smooth.
Pour the mixture over the apples, ensuring it spreads evenly.
Bake in a preheated oven at 170–180°C (fan setting) for 13 minutes.
Once baked, remove the parchment paper from the tray and place another sheet of
parchment paper on top.
Carefully and quickly flip the cake over and gently peel off the parchment paper used
for baking.
Roll the sponge cake gently with the filling inside, using the parchment paper to help.
Keep it wrapped in the paper until it cools.
Sprinkle with powdered sugar.