Step 1: INGREDIENTS
White flour: 300g
Seed oil: 1 glass (about 180g)
Milk: 1 glass (about 180g)
Yeast (powder for cakes): 15g
Salt: 1 pinch
Step 2: PROCEEDING
Start with sugar and yolks (keep whites for later). Mix them and stir or whip until you gain a smooth, soft, almost white cream.
Add the seed oil, stir until your cream looks smooth.
Add the milk and again, stir until your cream is smooth. (In this phase it looks very liquid, don't worry it's ok)
Now add flour and yeast, stir with a wooden spoon or, better, a whip. Keep stirring until flour it's totally incorporated and the mix looks very smooth.
Now add eggs whites, whipped with the pinch of salt. Be delicate, mix them from bottom to top and try to keep air inside of your mix.
Time to peel and cut apples!
Done this, pour a half of your mix in the baking tin, make sure it's all covered.
Then distribute a half of your apple slices all over the surface of your mix.
Once finished this, again pour the rest of the mix, make sure all the surface and the apples are covered and finish to distribute apples in a good looking way, no matter what you choose.
Now distribute on the top a generous dose of sugar.
Put your cake in the hot oven at 180 C degrees for 1 hour and a half.
To be sure that apples don't get burnt I apply on the surface of the cake some foil once passed about 1 hour.
Your cake is ready :D
Step 3: SUGGESTIONS
This cake is so satisfying because it stays very wet even if cooked in the oven for a long time.
This is a classical example of cake that tastes better the day after you baked it, so, no problem if you cook it the evening before you eat it!
This cake is perfect for breakfast, but also for dessert, maybe with a vanilla sauce or some melted chocolate.