Apple Cake

Course: Dessert
Cuisine: Israeli
Prepares: 8-12 servings


1 cup all purpose flour
75 gr. unsalted margarine, melted
2 large eggs, separated
4 tablespoons sugar
1 packet vanilla sugar, or 1 teaspoon of vanilla extract plus one tablespoon of sugar

apple filling
6 large granny smith apples, about 1-1 1/4 kg, peeled
Juice of one large lemon, about 2 tablespoons
¾ cup dark raisins
½ cup sugar
¼ cup packed light brown sugar
1 packet vanilla sugar, or 1 teaspoon of vanilla extract
1 teaspoon ground cinnamon


Preheat the oven to 180°C (356°F).
Place the flour, margarine, egg yolks, vanilla sugar and 2 tablespoons of sugar in a medium mixing bowl, and mix until a crumbly dough is formed.
Pour the crumbles into a 26cm spring pan and use your fingers to press the dough, until it covers the bottom of the pan evenly.
Bake in the center of the oven until the crust is golden, about 15 minutes.
While the crust is baking, whip the egg whites and the remaining 2 tablespoons of sugar, to a soft pick, and set aside.
Also prepare the apple filling and set aside.
When the crust is golden, remove it from the oven.
Pour the apple filling on top of the crust and spread evenly.
Pour the whipped egg whites on top of the apple filling and use a spatula to spread it evenly.
Place the cake pan on a parchment lined baking sheet, place it back in the center of the oven and bake for 20 minutes.
Rotate the pan and bake until the top is golden brown, about 20 more minutes.
Remove the pan from the oven and let cool to room temperature.
Refrigerate for at least 4 hours before serving.

The cake can be served at room temperature. However, it tastes better when it is cold.

apple filling
Grate the apple, using a coarse grater, into a large mixing bowl.
Add the lemon juice and the raisins and toss until well combined.
Place the sugar, brown sugar, vanilla sugar and cinnamon in a medium mixing bowl and mix until well combined.
Add the mixture to the apples and toss until well combined.