Two apples, the smaller apple I used, peeled, peeled and sliced, about 330g g g, added half lemon juice and 40g sugar (I used brown sugar in coffee, which would be more intense) and boiled the apples until soft. Butter needs to be softened in advance, otherwise it will not be easily sent away. Soften butter and fine sugar to fluffy white. Beat the eggs well, gradually add them into the beaten butter several times and beat well. Finally, mix the cooked apple stuffing into the cake paste and stir well. 175- 180 degrees for about 40 minutes.