Apple Crumble Cake with Whipped Cream

01Method

1. 1

   The day before, soak the raisins in rum. About an hour before baking, take the eggs and butter out of the fridge to bring them to room temperature. Make the crumble by mixing together the crumble ingredients, then refrigerate until needed. Beat the softened butter and sugar together in a stand mixer until light and fluffy.

2. 2

   Separate the eggs, then beat the yolks into the butter mixture one at a time, continuing to mix for 10–15 minutes. Meanwhile, peel the apples and cut them into small pieces. Toss with the breadcrumbs, raisins, and cinnamon, squeeze over the lemon juice, and stir to combine. With the mixer running, gradually work in the milk, both flours, and the baking powder.

3. 3

   In a clean bowl, whisk the egg whites to stiff peaks. Fold the prepared apple mixture into the batter by hand, then gently fold in the egg whites. Pour the batter into a preheated Remoska lined with parchment paper, scatter the crumble evenly over the top, and bake for approximately 35–40 minutes.

4. 4

   Serve the finished cake with freshly whipped heavy cream.