Butter (for greasing)
For the cake dough
4 eggs (separated whites and yolks)
1/2 cup all-purpose flour (90 g)
1/2 cup wheat flour (60 g)
1 tablespoon baking powder
All-purpose flour (for dusting)
For the filling
1 1/2 cups all-purpose flour (270 g)
4 tablespoons cornstarch
6 tablespoons lemon juice
2 tablespoons water
2 eggs
1 pinch of salt
2 medium-sized red apples (300 g), peeled and seeded, grated
1/2 tablespoon ground cinnamon
Butter (for greasing)
For the cake dough
4 eggs (separated whites and yolks)
1/2 cup all-purpose flour (90 g)
1/2 cup wheat flour (60 g)
1 tablespoon baking powder
All-purpose flour (for dusting)
For the filling
1 1/2 cups all-purpose flour (270 g)
4 tablespoons cornstarch
6 tablespoons lemon juice
2 tablespoons water
2 eggs
1 pinch of salt
2 medium-sized red apples (300 g), peeled and seeded, grated
1/2 tablespoon ground cinnamon
Preheat the oven to 400°F (hot)
Grease a baking sheet with butter and reserve
Prepare the cake dough: in a blender, beat the egg whites until soft peaks form
Add the flour at intervals, beating until stiff peaks form (approximately 3 minutes total)
Add the yolks and beat until a creamy and fluffy mixture forms (approximately 2 minutes)
Sift the wheat flour with baking powder over the egg mixture and mix gently with a spatula or wooden spoon until the dough is homogeneous
Transfer to the prepared baking sheet
Bake in the preheated oven at medium heat until lightly golden (approximately 25 minutes)
Let it cool
Dust with all-purpose flour
Unmold the cake while still warm over the flour. Reserve
Prepare the filling: in a medium saucepan, mix the flour with the cornstarch
Add the remaining ingredients and let it simmer on high heat, stirring constantly with a wooden spoon, until homogeneous (approximately 3 minutes)
Let it cool
Spread the filling over the reserved cake dough and, with the help of a cloth, roll it up along the smaller side
Place on a plate and serve
319 calories per slice
