Applesauce cake with cream and sour cream topping

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, hot
• 100 g sugar
• 1 packet of vanilla sugar
• 70 g flour
• 30 g cornstarch
• 1 tsp, leveled baking powder
• 1 jar applesauce, large jar
• 200 ml whipped cream
• 200 g sour cream
• Sugar
• Cinnamon
• 4 sheets of gelatin
• 1 pack of cream stiffener

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

is quick and a refreshing change

Beat the eggs and hot water on high for 1 minute until frothy. Slowly add the sugar and vanilla sugar and beat for another 2 minutes. Mix the flour with the cornstarch and baking powder. Briefly stir in. Grease a springform pan and pour the batter into it. Bake in the oven at 180°C for 10-15 minutes until golden brown. Immediately place the finished base on a sheet of baking paper dusted with sugar. Allow the base to cool completely. In the meantime, soften the gelatin. Dissolve it in a saucepan. Stir 3 tablespoons of applesauce into the gelatin. Pour the remaining applesauce into a bowl. Stir in the applesauce-gelatin mixture and wait until it has thickened slightly. Place a cake ring around the cooled cake base. Spoon the applesauce mixture on top. Whip the cream until stiff peaks form, gradually adding the cream stabilizer according to the instructions. Then stir in the sour cream and pour everything over the applesauce. Sprinkle with a little sugar and cinnamon. Refrigerate the cake until ready to serve.