Juicy Apple Cake with a Sparkling Effect

Grease a springform pan (Ø 23 cm) with butter and dust with a little coarse flour. Preheat the oven to 170°C top/bottom heat (or 150°C convection).

Sift the flour together with the baking powder. Separate the eggs. Beat the egg whites with a pinch of salt until stiff.

Cream the soft butter with the brown cane sugar and vanilla sugar until fluffy. Add the egg yolks one by one and continue to beat until a light, creamy mixture forms.