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Peel an apple, grate it and squeeze the sugar. After soaking, add the cinnamon and starch and mix well, leave for about 5 minutes on the fire, then leave to cool.
Mix the egg whites with a pinch of salt, then add the ground sugar and mix until a hard meringue is obtained. Separately mix the yolks with the milk, oil and lemon essence. This mixture is incorporated into well-beaten egg whites, with light movements from the bottom up. Add the sifted flour and baking powder and mix gently.
Pour half of the dough into the tray lined with baking paper and put in the preheated oven at 180 degrees C for 10 minutes. While the tray is in the oven, chop the walnut coarsely.
Remove the tray from the oven, sprinkle half of the walnuts, spread the hardened apples, pour the rest of the dough over them, level and sprinkle the remaining walnuts. Put the tray back in the oven for about 35-40 minutes, until it passes the toothpick test and then remove the tray from the oven, remove the cake with the baking paper, on a grill and let it cool well, then portion the cake.
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