Prepare the caramelized apples:
- Wash the apple from Südtiroler Apfel PGI, quarter it, and remove the core. Slice into thin wedges.
- Melt the butter in a pan over medium heat and add the apple slices.
- After 2–3 minutes, add the brown sugar and simmer gently for about 5 minutes, stirring occasionally, until lightly caramelized.
Prepare the strawberries:
- Wash the strawberries, remove the stems, and dice them into small pieces. Set aside for later.
Prepare the batter:
- Beat the eggs, sugar, and tonka bean (or vanilla) until creamy.
- Mix in the sour cream, melted butter, and milk until well combined.
- Sift the flour with the baking powder and add to the wet ingredients, mixing until smooth.
- Pour half of the batter into a prepared baking pan. Top with half of the caramelized apples and strawberries.
- Add the remaining batter on top and arrange the remaining fruit over it.
Finishing Touches:
- Bake in a convection oven at 160 °C for about 70–75 minutes (use a toothpick to test for doneness).
- Let the apple and strawberry cake cool, remove it from the pan, and dust with powdered sugar before serving.
Notes:
You can also bake this cake in a Ø 26 cm pan. It will be less tall, and the baking time will be reduced to about 45 minutes. For this size, increase the fruit quantities to 2 apples and 200 g strawberries.