Preheat the oven to 180°C (350°F) and grease a medium cake pan.

Bring 250 ml milk to a boil, then pour it over 200 g carob powder.

Set the carob mixture aside until it is absorbed and slightly cooled.

Separate the 5 eggs into whites and yolks.

Beat the egg whites until stiff peaks form.

Beat the egg yolks with 130 g sugar until pale and creamy.

Add the soaked carob mixture and 100 ml vegetable oil to the yolk mixture.

Whisk in cornstarch or all-purpose flour, baking powder, and vanilla extract.

Peel and grate or finely chop 3 to 4 apples, then fold them into the batter.

Fold the stiff egg whites gently into the batter with a rubber spatula.

Pour the batter into the prepared cake pan and level the surface.

Bake for 30 to 35 minutes, then test the center with a toothpick.

Cool the cake completely in the pan or on a rack.

Melt 200 g baking chocolate, 60 g butter, and 30 ml milk over low heat.

Let the glaze cool for 10 to 15 minutes until creamy but pourable.

Pour the glaze over the cooled cake and spread it evenly.

Refrigerate the glazed cake for 15 to 20 minutes to lightly set the chocolate.