John Myers
Ingredients for 1 servings:
- 250 g flour
- 125 g butter
- 75 g sugar
- 2 tsp baking powder
- 1 egg(s)
- 1 kg apples
- 2 packs of pudding powder, vanilla
- ¾ liter apple juice or cider
- 5 tbsp sugar
- some cinnamon, ground
- 2 cups whipped cream
- 2 packs of cream stiffener
- 2 packets of vanilla sugar
Instructions
Working time approx. 1 hour; Rest time approx. 9 hours; Total time approx. 10 hours
Wash, peel, and chop the apples. Mix all the ingredients for the dough and knead the dough. Mix the pudding mix and sugar for the topping in a small bowl. Bring the chopped apples to a boil with the apple juice or cider. Stir a spoonful of warm apple juice into the pudding-sugar mixture at a time. Repeat this process 6 to 8 times, then pour the entire mixture from the small bowl into the saucepan with the apple juice and apple pieces. Let it cool slightly. In the meantime, press the dough into a greased springform pan with the bottom lined with baking paper. Press the dough right up to the top of the pan so that the springform pan is completely covered with dough and there are no cracks. The dough is very malleable, and any small, overhanging pieces can be used to mend any cracks. Pour the cooled topping into the pastry-lined pan and bake at 175°C (top/bottom heat) for about one hour, until the dough turns brown. Then, let the almost-finished cake cool. Whip the cream with the cream stiffener and vanilla sugar until stiff, fill the cake with it, smooth the cream evenly, and sprinkle a little cinnamon on top. Let the cake stand overnight, preferably in the refrigerator.
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