Apple Cake with Lemonade

Grease a ∅ 23 cm cake tin with butter and dust with coarse flour.

Sift the flour together with the baking powder. Separate the egg yolks from the whites; whisk the egg whites with salt until stiff peaks form. Cream the butter with brown and vanilla sugar until foamy, add the egg yolks and beat until a lighter, dense foam forms. Fold in the flour and lemonade, and finally, very gently, the egg white snow. Spread the batter evenly in the tin and smooth the surface.

Peel the apples, cut them into quarters, and core them. Slice each quarter lengthwise into slices so that they don't completely fall apart, but just slightly fan out. Arrange the apples on top of the cake and gently sprinkle with brown sugar.