Ingrediente pentru aluat:
- 4 oua mari, intregi;
- 18 linguri zahar (rase);
- 18 linguri ulei;
- 18 linguri lapte;
- 24 linguri faina (rase);
- 2 linguri praf de copt.

Ingrediente pentru umplutura de mere:
-2 kilograme mere (~ 12 mere);
- 10 linguri zahar brun (rase);
- 2 lingurite scortisoara;
- 60 grame unt;
- coaja rasa de la jumatate de lamaie.

In plus:
- 500 grame crema de branza.

Decor (optional):
- zahar vanilat;
- cirese confiate.

Timp de preparare: 1 ora si 15 minute

Portii: 16

Mod de preparare:
Incalzeste cuptorul la 180°C si pregateste tava. Unge tava cu unt si presar-o cu faina sau tapeteaz-o cu hartie de copt. Pentru aceasta cantitate descrisa la ingrediente, o tava mai mare este mai potrivita, de tip 30 centimetri pe 20 centimetri sau 32 centimetri pe 22 centimetri.

Pentru aluat, bate ouale cu zaharul si un praf de sare pana se deschid la culoare si se spumeaza usor. Adauga uleiul si amesteca pana se incorporeaza. Amesteca faina cu praful de copt, apoi adauga-le treptat peste compozitie, alternand cu laptele, pana obtii un aluat care curge de pe lingura, dar este mai gros decat cel de clatite.

Pentru stratul de mere, curata merele si da-le pe razatoarea mare. Pune-le intr-o tigaie incapatoare, adauga zaharul brun si untul, apoi caleste-le la foc mediu pana scade sucul lasat de mere, dar fara sa le usuci prea tare. Cand sunt aproape gata, adauga scortisoara si coaja rasa de lamaie, amesteca bine si lasa compozitia sa se raceasca pana devine doar calduta.

Toarna jumatate din aluat in tava pregatita si pune tava in cuptor pentru aproximativ 12 minute, cat sa se prinda usor stratul de baza. Scoate tava, intinde merele calite intr-un strat uniform, apoi pune deasupra merele si crema de branza in mici portii, raspandite cat mai uniform pe toata suprafata, ca sa se distribuie bine la copt. Toarna restul de aluat peste, cat mai uniform.

Coace prajitura aproximativ 35-40 de minute, pana cand suprafata este rumenita si o scobitoare introdusa in aluat iese curata. Lasa prajitura sa se raceasca in tava cel putin 15 minute inainte de taiere. Daca vrei, o poti pudra cu zahar vanilat si o poti decora cu cirese confiate.

Bon appétit!

Ingredients for the batter:

·   4 large eggs, whole;

·   18 level tablespoons sugar;

·   18 tablespoons oil;

·   18 tablespoons milk;

·   24 level tablespoons flour;

·   2 tablespoons baking powder.

Ingredients for the apple filling:

·   2 kilograms apples (about 12 apples);

·   10 level tablespoons brown sugar;

·   2 teaspoons cinnamon;

·   60 grams butter;

·   zest from half a lemon, finely grated.

In addition:

·   500 grams cream cheese.

Decoration (optional):

·   vanilla sugar;

·   candied cherries.

Preparation time: 1 hour and 15 minutes
Servings: 16

Method of preparation:
Preheat the oven to 180°C and prepare the baking pan. Grease the pan with butter and dust it with flour, or line it with baking paper. For this quantity, a larger pan is best, about 30 centimeters by 20 centimeters or 32 centimeters by 22 centimeters.

For the batter, beat the eggs with the sugar and a pinch of salt until the mixture lightens in color and becomes slightly foamy. Add the oil and mix until incorporated. Combine the flour with the baking powder, then add them gradually to the mixture, alternating with the milk, until you get a batter that flows from a spoon but is thicker than pancake batter.

For the apple layer, peel the apples and grate them on the large side of a grater. Put them in a large pan, add the brown sugar and butter, then cook over medium heat until the liquid released by the apples reduces, without drying them out too much. When they are almost ready, add the cinnamon and the lemon zest, mix well, and let the mixture cool until it is just warm.

Pour half of the batter into the prepared pan and bake it for about 12 minutes, just until the base layer sets slightly. Remove the pan, spread the cooked apples evenly, then add the cream cheese on top in small portions, distributing it as evenly as possible so it bakes nicely. Pour the remaining batter on top as evenly as you can.

Bake the cake for about 35 to 40 minutes, until the top is golden and a toothpick inserted into the batter comes out clean. Let the cake cool in the pan for at least 15 minutes before slicing. If you like, dust it with vanilla sugar and decorate with candied cherries.
Bon appétit!