How to cook
Peel and cut the apples into small pieces. Drizzle them with the juice of one lemon and sprinkle them with a teaspoon of cinnamon. Mix everything well.
In a large bowl, place the softened butter and sugar. Beat them well with a mixer until you have a smooth mixture.
Add the eggs one after the other, while beating with a mixer until everything is completely mixed. Add the flour sifted with the baking powder. Pour the slightly warmed milk in a stream. Add the apples.
Mix the mixture well. It is almost liquid, but it sets during baking, but not quite. After all we're making a cream cake.
Line a 9.4″ (24 cm) form with a detachable bottom with baking paper. Pour the mixture and smooth it out.
Bake the cake in a preheated 356°F (180 degree) oven with the fan on for about 35-40 minutes. Check to see if it's fully baked with a toothpick and it should come out of the mixture slightly moist.
Wait for the cake to cool completely before removing it from the baking pan. Sprinkle the finished apple cream cake with powdered sugar!