Covered applesauce cake with icing from the tray

Ingredients for 1 servings:

• 2 eggs
• 250 g sugar
• 250 g butter
• 500 g flour
• 1 pinch of salt
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 750 g apple compote
• 200 g powdered sugar
• some water
• some flour, for processing

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Put the flour on the work surface, make a well in the middle, add the sugar, salt, vanilla sugar, baking powder, and eggs. Cut the butter into small pieces and then quickly knead everything into a smooth shortcrust pastry. Halve the dough and wrap it in cling film and place it in the refrigerator for 30 minutes. Roll out the first half of the dough on baking paper and then place it on a baking sheet. Spread the apple compote on top. Roll out the second half of the dough and spread it on the applesauce. If you can’t do it in one piece, you can also cut it into pieces. The important thing is that the topping is closed at the end. Prick several times with a fork and bake in a preheated oven at 180 degrees Celsius for about 25 minutes with top/bottom heat. Let cool. Once cooled, mix the powdered sugar with enough water to create a not too runny glaze. Spread it on the cake and let cool.