Super moist, lukewarm Christmas show-off cake

Ingredients for 1 servings:

• 200 g brown sugar
• 150 g butter, room temperature
• 2 packets of vanilla sugar
• 150 g sour cream
• 80 g cream cheese
• 3 eggs
• 200 g flour
• 2 tsp, leveled baking powder
• 1 pinch of salt
• 1 apple
• 1 tsp cinnamon
• 10 spiced speculatius cookies
• e.g. powdered sugar
• e.g. vanilla ice cream, best homemade
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

with speculatius and vanilla ice cream, the most delicious Advent cake ever, not only during the Christmas season

All ingredients should be at room temperature, so take them out of the fridge about an hour before baking if necessary. Cream the butter with the brown sugar, vanilla sugar, and a pinch of salt until fluffy. Slowly add the eggs one at a time, then stir in the sour cream and cream cheese. Then, in a separate bowl, mix the flour with the baking powder and cinnamon to ensure everything is evenly distributed. Sift the flour mixture over the mixture and fold in. Peel the apple, dice it as finely as possible, and stir it into the mixture. Crumble the spiced speculatius cookies and fold in. Pour the batter into a greased, round springform pan and bake in an oven preheated to 175°C (top/bottom heat) for 50-65 minutes. Do not overbake, and check with a skewer frequently to ensure the cake doesn’t dry out. If the cake starts to turn dark, simply cover it with aluminum foil. Once the cake is ready, let it rest for another 10 minutes and then dust generously with powdered sugar. Then cut into slices and serve each with a large scoop of vanilla ice cream. I always use a round 24cm or 26cm (silicone) pan, and this gives the cake the perfect height for us.