Tyrolean apple cake with cream

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 250 g flour
• 2 packets of vanilla sugar
• 1 egg(s)
• 1 tsp baking powder
• 1 kg apples
• 175 g sugar
• 2 packets of pudding powder (vanilla flavor)
• 1 packet of vanilla sugar
• ½ liter apple juice
• 2 cups of cream
• Cinnamon powder

Instructions

Working time approx. 25 minutes; Rest time approx. 9 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 10 hours 55 minutes

to prepare well

Make a shortcrust pastry from butter, sugar, flour, vanilla sugar, egg, and baking powder. Chill for 1/2 hour. Core, peel, and grate the apples. Make a pudding from the apple juice, sugar, vanilla sugar, and pudding mix. Stir in the grated apples. Press the shortcrust pastry into a greased springform pan (form a rim about 5 cm high). Then add the pudding. Bake at 175°C for about 70-90 minutes. Leave the cake in the pan and refrigerate overnight. The next day, loosen the edges with a knife and remove from the pan. Whip the desired amount of cream until stiff and spread on the cake. Use a fork to make wavy lines from edge to edge on the cream (not necessary). Finally, sprinkle a touch of cinnamon on the cream. Don’t sift it over—that would be too much. I put a little cinnamon in the palm of my hand and gently blow the cinnamon onto the cream. A refreshing cake for any time of year. Powerful.