Preparation 20 minutes
Baking 180°C ventilated for 60 minutes
Ceramic mold 32 cm diameter

Difficulty easy
Serving size for 8 people

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1) Preheat oven to 180°C fan function.

2) Butter the cake pan and set aside.

3) In a large bowl, process the mascarpone cheese with the sugar.

4) Separate the egg whites from the yolks and pour the latter into the mascarpone mixture.

5) Beat with the whips for 5 minutes.

6) Dissolve the saffron in the warm milk and add it to the mixture.

7) Continue whipping while adding the almond flour, 00 flour and baking powder.

8) Once a lump-free mixture is obtained, flavor with the rum.

9) With clean whips whip the egg whites to stiff peaks with a pinch of salt and mix them into the mixture gently.

10) Pour everything into the cake pan and level the mixture with a spatula.

11) Peel and core the apples and cut them into 5-mm-thick slices.

12) Arrange in rays in the cake pan and bake for 60 minutes.

13) Remove from the oven and once cold, sprinkle with powdered sugar.

ENJOY YOUR TASTE!!!!