Two-tiered apple cake

Ingredients for 1 servings:

• 200 g butter, soft
• 200 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 4 eggs
• Cinnamon
• 300 g flour
• 100 g cornstarch
• 1 packet of baking powder
• 80 g butter, soft
• 80 g sugar
• 135 g flour
• 2 ½ apples
• 20 g butter
• 30 g sugar
• 200 g applesauce
• 1 ½ apples, diced
• Cinnamon
• e.g. chocolate

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

For the base, mix butter, sugar, vanilla sugar, eggs, salt, flour, cornstarch, baking powder, and a pinch of cinnamon into a smooth dough. Divide the dough between two 20 cm diameter baking dishes and place in the oven at 190°C (top/bottom heat). For the crumble, knead the butter with the sugar and flour. Peel and dice 2.5 apples. Remove one of the two bases from the oven after 10 minutes and place the diced apple pieces on top. Crumble the crumble dough over the apples, return it to the oven, and bake with the other dough for another 25-35 minutes. Do the skewer test; the crumble should be lightly to medium brown (if it isn’t, but the dough is almost set, you can place the dish higher up for maximum top heat). Allow to cool (remove from the dish for faster cooling). Peel and dice 1.5 apples, then heat them in a saucepan with the butter, sugar, a little cinnamon, and 100g applesauce. Once the apples have turned a light brown, remove from the heat and let cool. Cut the base straight across without the crumble to create a smooth surface, hollow it out slightly, and fill with the cooked apples and the remaining applesauce. Place the second layer on top and decorate with chocolate, if desired, and enjoy. For 24 slices, this contains approximately 256 kcal per slice.