Gaby
Ingredients:
Dough:
180 g (about 6.3 oz) of soft vegetable-butter blend (like “Tulchinka”) or butter
2 tbsp of oil
1 cup (200 g or about 7 oz) of sugar
7 egg yolks
3 egg whites
1.5 cups of flour
2 tsp of baking powder
1 tbsp of cocoa powder
1 tbsp of cornstarch
2 tbsp of semolina
Coconut layer:
4 egg whites
A pinch of citric acid
200 g (about 7 oz) of shredded coconut
0.5 cup of sugar
Apple layer:
1 kg (about 2.2 lbs) of apples
Frosting:
3 tbsp of butter
3 tbsp of cream or sour cream
3 tbsp of sugar
3 tbsp of cocoa powder
Whip the vegetable-butter mixture or butter with the sugar in a blender until light and fluffy. Add the egg yolks one at a time, blending after each addition. Once the mixture is smooth, add the oil, flour sifted with the baking powder, and the semolina; mix well. Fold in the whipped egg whites with a spoon until the batter is uniform. Divide the batter into two equal parts. Stir the cocoa into one part and the cornstarch into the other; mix each part thoroughly.
Peel the apples and grate them on a coarse grater, squeezing out some of the juice but not all of it. Whip the egg whites with the citric acid and sugar until stiff peaks form, then fold in the shredded coconut.
Line a 27×18 cm (about 10.5×7-inch) baking dish with parchment paper. Spread the dark batter on the bottom, then spread the coconut layer over it. Distribute the apples evenly on top, and gently spread the light batter over the apples, taking care not to mix the layers.
Preheat the oven to 180 degrees Celsius (about 350 degrees Fahrenheit). Place the cake in the oven and immediately lower the temperature to 170–160 degrees Celsius (about 340–320 degrees Fahrenheit). Bake using the top-and-bottom heat setting for 50–60 minutes. Remove the cake from the oven and let it cool. Melt the frosting ingredients in a double boiler, then pour the frosting over the top.
