Quick Apple Cake (No Traditional Crust)

How to prepare quick apple cake (no traditional crust)

1. In a bowl, mix the sugar with the flour and semolina until well combined, creating a white powder that we'll use as the crust layers.
2. Grate the apples without peeling them. Drizzle with lemon juice to prevent oxidation, then add the vanilla sugar and cinnamon. Don't squeeze out the juice the apples release.
   *To taste, if you want it sweeter, you can add sugar to the apples.
3. Prepare a 26cm diameter round springform pan by lining the bottom with parchment paper and greasing well with a little oil, including the sides. Preheat the oven to 200°C.
5. Build the cake like this: one finger-thick layer of the white powder (the crust mixture) (not thicker, otherwise it won't bake properly!) then a two-finger layer of apples, and so on... at the end you'll have 3 powder layers and 3 apple layers, the last one being apples.
   *If you make it in a 21x33cm rectangular pan, use only two powder layers and 2 apple layers. Don't make the layers thicker or the crusts won't cook properly!
6. Bake at 200°C for exactly 40 minutes (if using the round pan with 3 layers) or exactly 30 minutes (if using the rectangular pan). Remove and after letting it cool slightly, remove the ring from the pan. If you don't have a springform pan, don't try to remove it - slice directly from the pan.

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