Apple Caramel Cake

  • 200 grams of fine (polohruba) flour
  • 150 grams of butter
  • 100 grams of powder sugar
  • 1 egg
Apple Topping:
  •  2 apples
  •  1 tablespoon of brown sugar
  •  1 teaspoon of cinnamon
  •  1 teaspoon of lemon juice
Caramel topping:
  •  50 grams of butter
  •  50 ml of dry brandy
  •  50 grams of brown sugar
  •  50 ml of heavy cream
Preheat the oven to 175º C. In a large mixing bowl, soften the butter and add the egg, sugar and flour.
Mix all together until it is a smooth batter. Pour the batter into a cake tin and shape it with a spatula (or
by hand). Arrange the apple topping on the batter and place in the oven for 20 minutes. When the cake

is cooked, remove it from the oven and allow it to cool. Drizzle on the caramel topping.

Apple topping:
Peal and cut the apples into slices and put them in a bowl. Add the sugar, cinnamon and lemon juice,

and mix all together.

Caramel topping:
Melt the butter in a nonstick frying pan. Cook it on medium heat for about 5 minutes. Very Important:
Do not burn the butter! When the butter solids start to separate (you will see little pieces like sand on
the bottom of the pan) add the brandy and brown sugar. Continue cooking until it gets thick, then add
the cream. Continue cooking and stirring until it is the proper consistency.