Apple cake I

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration III. Æbler, s. 22 (falt i det fri)

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1
Make the egg batter
Whisk the yolks and sugar for about a quarter of an hour. Add the finely chopped almonds and the stiffly whisked egg whites.
2
Fill the mould
Butter and breadcrumb a mould well. Add apple sauce sweetened to taste, so that the mould is half full. Pour the egg batter over.
3
Bake and serve
Bake the cake in the oven for about half an hour. Serve it cold, with sugar or stiffly whipped cream.

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