Name: Apple Whirlwind: The cake that disappears from the table faster than it can cool
Prep time: 90 min
Cook time: 90 min
Total time: 90 min
Yield: 12
Ingredients: 4 cups all-purpose flour (200 ml); ½ packet baking powder; 1 cup powdered sugar (200 ml); 250 g butter; 6 egg yolks; 2 tablespoons sour cream; 10 apples (peeled and grated); ¼ cup water; 1 cup granulated sugar; 1 teaspoon cinnamon; 1 tablespoon potato starch; 4 tablespoons lemon juice; 4 tablespoons breadcrumbs; 6 egg whites; ½ cup caster sugar; 1 packet of vanilla pudding powder

Combine all the ingredients for the dough into a smooth mass. Divide into two parts in a 2:1 ratio. Put the larger part in the refrigerator for 30 minutes, the smaller into the freezer for 10 minutes.

Mix the grated apples with the sugar, cinnamon, and lemon juice and simmer for about 15 minutes. Add the water mixed with the starch and cook briefly so that the filling thickens.

Preheat the oven to 180 °C. Line a 20 × 30 cm baking tray with baking paper. Coarsely grate the larger portion of dough onto the bottom and pre-bake for 8 minutes. Sprinkle with breadcrumbs.

Spread the apple mixture over the pre-baked dough. Whip the egg whites with the sugar until stiff, fold in the pudding powder and spread over the apples.