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Parve
Medium
1 Hour, 30 Minutes
Diets 
Classics are classics for a reason. They’re timeless and dependable. I put a small twist on a favorite, and everyone loved it! Yields about 16 slices
4 eggs, separated
1 cup sugar, divided
1/2 cup (1 stick) margarine
1/4 cup oil
1 cup Mishpacha Flour
1 teaspoon Gefen Vanilla Extract
3 tablespoons sugar plus 1 teaspoon cinnamon, for sprinkling
5 McIntosh apples, peeled and cored
7 ounces (200 grams) sliced frozen strawberries (in sugar is fine)
8.45 ounces (250 milliliters) apple spread or apple jam or jelly
Beat egg whites with 1/2 cup sugar. Set aside.
In a separate bowl, beat the egg yolks with the remaining 1/2 cup sugar, margarine, oil, flour, and vanilla. Fold in the whites until fully combined.
Slice the apples on the thinnest slicing setting of a food processor. Place in a bowl and sprinkle with sugar and cinnamon.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Generously grease a nine-inch (23-centimeter) springform pan. Spoon half the batter into the bottom of the pan and spread evenly. Spread half the apples over the batter in an even layer. Spread the sliced strawberries on top of the apples. Spoon the remaining batter on top of the strawberries and carefully spread evenly. Place the remaining apples in a thin layer on top. Bake for approximately one hour and 15 minutes or until set in the center.
About five minutes before the cake is ready to come out of the oven, place the jelly into a pot and heat gently, stirring until it becomes liquid. Pour over the hot cake and spread evenly. Let cool.
Serve at room temperature or warmed gently. It’s great with vanilla ice cream sprinkled lightly with cinnamon.
Food and Prop Styling by Chana Rivky Klein
Photography by Felicia Perretti
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