Several teams had risen before dawn, and it had been hours since they had breakfast. Sensing it was an opportune moment for a treat, Team Boouvet decided to bring out some cake. Dennis had prepared a delightful French apple cake. Ginevra took the initiative to visit each team, offering cake and words of encouragement.

She even gathered snacks from the other teams!

French Apple Cake – Recipe from a French aunt I know from Cannes, ranked by priority:

Apples: 

• Peel at least 5 apples and cut into 8 small wedges, cut away the hard parts.
• Flambé apples with butter, sprinkle sugar on it. Feel free to pour a little cognac or Grand Marnier liqueur – pour 6-7 spoons of cognac/liqueur.
• Simmer and stir until the apples become soft. (approx. 5 min).

Cake:

• 12 tablespoons of wheat flour
• 2 1/2 teaspoon baking powder mixed well with wheat flour
• 6 tablespoons sugar
• 7 tablespoons milk
• 6 tablespoons soy oil/sunflower oil
• 3 large eggs (4 small)
• Whisk everything into a batter, best result with an electric whisk.
• Bake at 180 degrees for 22 minutes. (Add extra last minutes and monitor it so that it does not burn the top).
• Take out and put aluminum foil over and let it bake the dough, usually 10 more minutes. But poke a hole in the middle and feel if the dough is done enough).

Glaze:

• Melt 100g butter in low heat from a small pot or microwave (not frying hot)
• 2 tablespoons sugar
• 1 raw egg
• Stir and mix together. When the cake is done, let it rest for 10 minutes – brush the surface so that the glaze covers over.
  
  Serve with vanilla sauce if you want.

Each team member who enjoyed the cake is warmly invited to show their appreciation by giving Dennis a hug.