Applesauce cake Satpajev

Ingredients for 1 servings:

• 200 g corn, ground or other
• 1 tbsp sugar, 1 pinch is also enough
• 1 pinch of salt
• 2 tsp baking powder
• 3 eggs
• 120 g margarine, unhydrogenated / butter
• mineral water
• 1 ½ kg apples, sour
• 1 bay leaf
• 3 cloves, up to 5
• 250 g date(s) (fresh)
• 500 ml water, approx.
• 2 cl schnapps, up to 4 cl, apple + pear brandy, fruit brandy if necessary.
• 50 g cornstarch
• 1 pinch of salt
• 1 pinch(s) of cane sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

gluten-free + dairy-free + own recipe

Mix the ground corn with the sugar, salt and baking powder. Add the eggs and fat. Mix well. If desired, add sparkling water; it should come off the spoon without tearing. Transfer to a 26 cm ring tin lined with baking paper and smooth it out fairly evenly with a wet spoon, if possible a little up the edges. Bake in an oven preheated to 160°C for about 15 minutes. Remove the stems and blossoms from the apples and coarsely grate them. Place them in a 2.5 l saucepan. Core and finely chop the dates and add them, along with the bay leaf and cloves. Fill with water, if you like, add 2-4 cl of fruit brandy. The juice should almost cover the grated apples. Cook for a few minutes, stirring. Season to see if it is sweet enough; if not, add more sweetener to your taste. Dissolve the cornstarch in cold water and cook for at least 2 minutes, stirring. Place on the pre-baked dough, smooth it out and continue baking for approx. 40-50 minutes. I have found that pre-baking is very beneficial in the meantime, regardless of whether it is yeast dough, sponge cake or shortcrust pastry. If there is anything else to rise on top, it rises a little and then stays that way, no matter what filling is added.