Ingredients
Scale
- 3–4 tbsp. bread crumbs
- 2 apples (medium size)
- 2–3 tbsp. lemon juice
- 3/4 cup (100g) cake flour
- 1/3 cup (45g) cornstarch
- 2 eggs, divided
- pinch of salt
- 2/3 cup (150g) butter, at room temperature
- 3/4 cup (150g) brown sugar
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- pinch of cardamom
Instructions
- Preheat the oven to 350˚F (180°C). Grease three 12.5 fl.oz. (370ml) glass jars and dust with bread crumbs. Mix the flour with cornstarch and set aside.
- Peel the apples, core and cut into thin slices. Add to a bowl and mix with the lemon juice so they won’t get brown. Divide the eggs, set the egg yolks aside and whisk the egg whites with a pinch of salt until stiff peaks form.
- Add the butter and sugar to a large bowl and beat on high speed until light and fluffy. Add the vanilla extract, cinnamon and cardamom and mix in. Add the egg yolks and mix until well combined. Add the flour mixture and mix in until just combined. Add the beaten egg whites and carefully fold in – try to keep as much volume as possible.
- Add some of the batter into each of the glass jars, top with 1-2 slices of apples and then add some batter on top. Repeat layering apple slices and dough until the glasses are about 3/4 full – finish with dough and bake for 30-35 minutes until the top is golden brown. Take out of the oven and close the glass jars with the rubber ring and lids. Let cool down completely.
Notes
- Enjoy baking!