Small apple cinnamon cake

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 100 g powdered sugar
• 1 packet of vanilla sugar
• 250 g flour
• 1 packet of baking powder
• 120 g butter, soft
• 2 tsp cinnamon
• 300 g apples
• some rum
• 200 g cream
• 150 g dark chocolate coating
• 50 g nougat or Nutella
• 50 g semolina
• n. B. Rum for drizzling
• n. B. Cream stiffener for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

A crumbled cake is no reason to worry

This recipe came about out of necessity when a Bundt cake collapsed after baking. The shops were already closed, and new ingredients couldn’t be found. Since then, this cake has been part of my standard repertoire. For the cake, beat the eggs with the sugar, powdered sugar, and vanilla sugar until frothy. Add the softened butter and beat until smooth. Mix the flour with the baking powder well. Sprinkle this into the egg and sugar mixture and beat well. Add the cinnamon and stir in. Wash the apples, finely grate them with the peel, and fold them into the batter. Finally, stir a little rum into the batter. Pour the batter into a prepared Bundt cake pan. Bake in a preheated oven at 180°C (top/bottom heat) for about 70 minutes. (Cover with aluminum foil after about 40 minutes if necessary.) For the chocolate mixture, bring the cream to a boil and melt the chocolate coating in it while stirring. Add the nougat (or Nutella). Once the mixture has a runny consistency (without any chocolate lumps), add the semolina and bring to a gentle boil over low heat until the semolina is ready and the mixture has thickened. Crumble the finished apple cake and press one-third of it onto the base of a cake ring (adjustable cake ring with a diameter of 22 cm). Drizzle a little rum over the cake and spread a little cream stiffener on top (this prevents the base from getting soggy!). Then pour in half of the chocolate mixture. Add another third of the crumbled cake and press down lightly. Spread a little more rum and cream stiffener on top and then spread the rest of the chocolate mixture. Then add the rest of the crumbled cake. Place the cake in the fridge for around 3 hours. After that, remove the cake ring and decorate the cake as desired. Note: The batter is enough for 2 small Bundt cakes. I always leave one cake as a “normal” cake and use the other to make this cake.