Passover ‘Big Apple’ Torte

Directions

1. 1
   Set oven rack at middle of oven; preheat oven to 325 degrees F.
2. 2
   Grease a 9x13 inch pan.
3. 3
   In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually. Beat until very thick.
4. 4
   In a small bowl, sift together matzo cake meal and potato starch. Add to yolk mixture alternately with apple juice, beginning and ending with matzo mixture and blending after each addition.
5. 5
   Add lemon rind and vanilla. Beat until combined well.
6. 6
   In a separate bowl with clean beaters, beat egg whites until they just hold stiff peaks.
7. 7
   Stir 1/2 cup of the beaten egg whites into the apple juice mixture. Fold in remaining egg whites gently but thoroughly.
8. 8
   Pour into pan; spread evenly. Arrange apple slices on top, overlapping them slightly.
9. 9
   In a small bowl, stir together 1 T. sugar and cinnamon; sprinkle over apples.
10. 10
    Bake about 50 to 55 minutes or until golden and cake tester comes out clean.
11. 11
    Let cool in pan on a wire rack.