Countess's cake

1. 

flour medium 1.1 lb (500 g) • baking powder for gingerbread 2 tsp • unsalted butter 7 oz (200 g) • powdered sugar 6.25 oz (180 g) • egg yolk 4 pcs • whole milk 3.5% 2 tbsp

Work the dough from flour, baking powder, soft butter, sugar, egg yolks and milk, and let it stiffen in the cold place.

2. 

Take the dough out from refrigerator, cut one third of it and place the rest back in the fridge.

3. 

Use a rolling pin to spread remaining dough on baking tin, gently stretch it and push up edges a little.

4. 

apples

Peel apples and grate them coarsely. Gently squeeze them out and spread them over the dough.

5. 

sugar granulated 2 tbsp • ground cinnamon 2 tsp • raisins • walnuts

Sprinkle apples with sugar and ground cinnamon. We can even add raisins and chopped walnuts.

6. 

egg white 4 pcs

Beat egg whites into stiff foam ...

7. 

... and spread it over the apples.

8. 

Coarsely grate dough from fridge on top of the egg whites foam.

9. 

Bake the cake in preheated oven. Bake for about 30 minutes at approx. 355°F (180°C).