Family Recipes: Auf Lauf

from Great Grandma Catherine Auman(n) via Mary Ann Carroll Funk

(note: the second "n" was likely dropped about 1917 [by what Tom Carroll calls the "Emily sisters": Emma, Clara & Ceil], in response to anti-German sentiment about World War I.)

• 2 tablespoons butter (or more)
• 1/2 cup brown sugar (or more)
• sliced apples (pie apples are better than sweet apples, don't slice too thick)

  - dollop butter in the bottom of an 8x8 glass cake pan, warming briefly in the oven to spread
  - sprinkle with brown sugar
  - cover with a few layers of sliced apples
  - bake until apples are partially soft at 325, (approximately 20 minutes)

Cover with sponge cake dough:

• 1/2 c. sugar
• 2 eggs (separated)
• 1.5 tablespoons cold water
• 1/2 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla
• blanched almonds (optional)

  - beat egg whites, set aside
  - cream egg yolks
  - add sugar, cream slightly
  - add water, then flour mixed with baking powder
  - add vanilla, and almonds (finish by hand if using nuts)
  - finally, add the beaten whites
  

  - bake 30 min or longer at 300-325 - done when firm in middle (its sponge cake!), or appropriately browned

Top with lemon sauce:

• 2 cups boiling water
• 1 cup sugar
• 1 lemon rind and juice
• 2 tablespoons cornstarch
• 2 tablespoons butter

  - mix sugar and cornstarch in cooking pan
  - add boiling water gradually, stirring all the time
  - cook 8-10 minutes, till thick
  - add lemon juice and grated rind and butter
  - serve hot!