Apple sponge cake with pistachios and Calvados glaze

Ingredients for 1 servings:

• 3 eggs
• 90 g sugar
• 2 tbsp vanilla sugar
• 100 ml oil
• 100 ml long-life cream
• 50 ml milk
• 1 tbsp, heaped sour cream
• 250 g flour
• 2 tsp, heaped baking powder
• 1 tbsp pistachios, chopped
• 3 m.-sized apples, e.g. Boskoop
• 1 dash of lemon juice
• 1 tsp cinnamon sugar
• Fat and flour for the mold
• 1 small piece(s) of butter
• 100 g powdered sugar
• some Calvados
• some water
• some pistachios for garnish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

First, peel and dice the apples, toss them with a little lemon juice and cinnamon sugar, and set aside. In a mixing bowl, whisk the eggs, sugar, and vanilla sugar until fluffy. Then add the oil, cream, milk, and sour cream and stir in. Then add the flour mixed with the baking powder and mix well. Finally, stir the chopped pistachios into the batter. Grease and flour a 28-30 cm loaf pan and pour in about half of the batter, then spread the prepared apple cubes on top and top with the remaining batter. Bake the cake in the lower third of the preheated oven at 190°C for about 50 minutes until golden brown. After baking, remove the cake from the oven and let it stand in the pan for another 10 minutes, then turn it out onto a wire rack and let it cool. For the icing, first melt a knob of butter and let it cool slightly. Combine it with powdered sugar, a little Calvados, and water until creamy and spread it over the cooled cake. Sprinkle with chopped pistachios, if desired. Once the icing has dried, slice it.