Gluten-free apple cake with crème fraîche

Ingredients for 1 servings:

• 200 g Flour, gluten-free (Schär Mix C)
• 120 g sugar
• 125 g butter, cold, lactose-free
• 1 tsp baking powder, gluten-free
• 2 packets of vanilla sugar
• 1 egg(s)
• 6 apples
• 500 ml apple juice
• 2 packs of vanilla pudding powder, gluten-free
• 200 g cream, lactose-free
• 200 g crème fraîche, lactose-free
• n. B. cinnamon sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

gluten-free and lactose-free

Put the flour in a mixing bowl, then the sugar, baking powder, 1 sachet of vanilla sugar, the egg, and finally the cold butter. Knead the shortcrust pastry, either with a food processor or a mixer. Now peel and dice the apples, and set aside. Pour the apple juice into a saucepan, reserving a little to mix the sachets of vanilla pudding powder and 1 sachet of vanilla sugar. Bring the apple juice to a boil, remove from the heat, and stir in the mixture. Return to the heat and bring to a brisk boil. Add the diced apples and mix well, then set aside. Line a springform pan with a sheet of baking paper and spread the shortcrust pastry, creating a small raised edge. The apples have cooled the pudding mixture, and it can now be spread directly onto the pastry. Bake in an oven preheated to 200 degrees Celsius (fan-assisted) for 45 minutes. Use your own oven’s experience! After baking, place on a cooling rack and let cool completely. Whip the cream until stiff, then carefully fold in the cup of crème fraîche and spread the mixture over the cooled cake. Finally, sprinkle with a mixture of sugar and cinnamon. Tip: I always take the butter out of the fridge, so the shortcrust pastry doesn’t need to be refrigerated and can be used immediately.