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Soak the sultanas in rum. Cream the butter, sugar and vanilla sugar.
Separate the eggs. Add the yolks, ground almonds, grated lemon rind and cinnamon to the
creamed butter.
Beat the egg whites to stiff and fold into the mixture.
Peel an d core the apples, cut them into slices and sprinkle them with lemon juice.
Butter a fireproof dish, arrange the apples in a fan shape and cover with rum soaked
sultanas.
Spread the almond mixture over the top and bake in preheated oven at 180-200 C, ( 350-400
F)
for about 20 minutes.
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