Charlotte

Cake

3 cups flour
1 cube of butter
2 tablespoons sour cream
5 egg yolks
3 teaspoons baking powder
2 tbsp powdered sugar
pinch of salt

Apples
7-8 large juicy apples
3 tablespoons of sugar cane
2 teaspoons cinnamon

Foam under crumble
5 proteins
2 tbsp icing sugar
2 tablespoons cornstarch

Chop the butter with the flour and cream. Add the egg yolks, baking powder, powdered sugar, salt. Form a homogeneous mass. Divide the dough into two parts. With the first part lay off the bottom of the baking dish. The second divide into two parts and put in the fridge or freezer for a short time to harden.

Peel the apples, grate or slice. Add the sugar and cinnamon. Throw into the pot and simmer gently until slightly softened.

Egg whites whisk to stiff with sugar and potato flour.

Lay on the dough soft apples, evenly distribut over the entire surface. Apples cover with the mass of proteins. Remove from the refrigerator frozen pound cake and grater him on the mass of the egg whites to cover it.

Bake in the oven at 170 degrees 30-40 minutes until golden brown pastry..