Small Apple Cinnamon Pie in Glass Jars
Apples contain quecetin, pentosans and galactans, secondary plant compounds which fight cell-damaging free radicals.
These cakes have a shelf life of up to four months due to the quick closing of the jars.
Grease the glass jars with butter and sprinkle with breadcrumbs. Peel, quarter and core the apples. Cut the quarters into thin slices. Drizzle with the lemon juice.
Preheat the oven to 350°F. Separate the eggs and beat the egg whites with the salt until stiff. Whip together the butter, sugar, vanilla sugar and cinnamon until creamy. Add the yolks and whip until combined. Sift the flour and starch together fold into the batter. Fold in the egg whites. Layer the dough in alternating layers with the apples in the glass jars. Bake about 30 minutes.
Remove from the oven and let cool before serving.