German apple cake

Topping

• 4 small apples, halved, peeled and cored

Batter

• 125 gr) unsalted butter, at room temperature
• 1/4 cup sugar
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 3 large eggs, separated
• 2 good pinches of salt
• 2 teaspoons baking powder
• 1 1/4 cups all-purpose flour

Heat oven: To 350°F.
Bake time: 35 to 40 minutes

Coat a 9-inch springform with butter. Prepare cake base: Beat butter and sugar together in a bowl until fluffy. Add honey and beat until combined. Add vanilla and egg yolks. Sprinkle salt and baking powder over cake batter, and mix. Add flour combined. 

In a separate bowl with cleaned beaters, beat egg whites until stiff. Stir 1/4 of them into the cake batter, to lighten it a little. Fold in the rest in three additions. Spread cake batter in prepared cake pan, smoothing the top. Arrange apple halves facedown over the cake batter. To warn, 4 tiny/small apples will definitely fit over the cake batter. No need to press the apples into the batter.

You can store it at room temperature at this point, for up to 3 days at room temperature. After that, a fridge is best for longevity. The cake is lovelier on day 2 than day 1.