Batter:

Cup of Yum
1. Preheat the oven to 180°C/ 350°F. Butter and flour the springform.
2. Separate the eggs. Set the egg whites aside for the meringue.3 eggs
3. Beat together the soft butter and the sugar until pale and fluffy. Add the egg yolks, one by one, whisking well in between until each egg yolk is fully incorporated.100 g unsalted butter/ ½ cup + 100 g granulated sugar/ ½ cup + yolks
4. Add dry ingredients: In another bowl, weigh the flour and the baking powder. Sift them over the butter mixture and carefully fold them in. Pour the batter into the prepared springform. 125 g all-purpose flour/ 1 cup + 1 teaspoon baking powder

Meringue:

1. Wash the mixer's beaters very well with soap and hot water to remove any rest of the batter you whisked before.
2. Make the meringue: Beat the egg whites until quite stiff. Gradually add the sugar and continue whisking until the meringue is stiff again and glossy. Spread the mixture over the batter in the springform and sprinkle with the slivered almonds.3 egg whites + 150 g granulated sugar/ ¾ cup + 100 g slivered almonds/ 1 cup
3. Bake for about 25-30 minutes or until the batter is cooked through and the almonds are golden.
4. Cool the cake: Leave it in the springform for about 15 minutes, then carefully remove it from the pan. Let cool completely on a wire rack.

Filling:

1. Combine: Make the filling in the meantime. In a small saucepan, bring half of the water to a boil. Whisk the rest of the water with the cornstarch, sugar, and vanilla extract until there are no more clumps.40 g cornstarch/ ⅓ cup + 150 g granulated sugar/ ¾ cup + 1 teaspoon vanilla extract
2. Boil: When the water boils, take it off the heat, whisk in the cornstarch mixture, place on the hob again, and bring it to a boil again while whisking continuously. Add the two eggs while whisking continuously and bring to a boil again.2 eggs
3. Cool: Remove from the heat and leave to cool completely.
4. Add apples: Peel and grate the apples and mix them with the lemon juice. Add them to the cold cornstarch mixture and fold in. Taste and add more vanilla extract if you find it necessary. Pour the mixture over the cold cake.4-5 apples + 1 tablespoon lemon juice

Topping:

1. Whip the heavy cream until stiff (gradually using the stabilizer, if using - Note 2). Spread it over the cake.400 ml heavy cream/ 1 ¾ cups + 2 packets whipping cream stabilizer
2. Refrigerate for at least 3 hours or until the filling is set. Sprinkle lightly with cinnamon just before serving. a sprinkle of cinnamon