Small Swedish apple tart

Ingredients for 1 servings:

• 90 g flour
• 60 g sugar
• 1 tbsp vanilla pudding powder, vegan
• 1 tsp baking powder
• 2 tbsp applesauce
• 2 tbsp rapeseed oil
• 100 ml carbonated mineral water
• 500 g apples
• 1 dashes lemon juice
• 75 ml water
• 75 g sugar
• 1 pack of vanilla pudding powder, vegan
• 1 tsp agartine
• 1 pinch(s) cinnamon powder
• 100 ml plant-based cream (Plant Cream Cuisine), chilled, for whipping, e.g. Soyatoo
• ½ pack of cream stabilizer
• 50 g dark chocolate, grated, vegan or almond flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 45 minutes

vegan, for a springform pan of Ø 18 cm

Preheat the oven to 200°C (top/bottom heat). For the base, roughly mix together the flour, sugar, pudding powder, and baking powder. Fold in the applesauce, rapeseed oil, and mineral water, and briefly mix everything until you have a smooth batter. Pour the batter into an 18cm springform pan lined with baking paper and bake for about 25 minutes. While the cake base is cooling in the pan, prepare the filling. Wash, core, and finely grate the apples, and mix in a squeeze of lemon juice. In a saucepan, combine the water, sugar, pudding powder, and agartine; bring to a boil while stirring. Evenly fold in the grated apples and a good pinch of cinnamon, and simmer for 1-2 minutes, stirring frequently. Place a cake ring around the cake base, or leave the springform pan around it, spread the still-warm apple mixture evenly over the cake base, and chill the cake for about 3 hours. Carefully remove from the pan and arrange attractively on a plate. For the topping, whip the plant-based cream with the cream stiffener and spread evenly over the cake. Sprinkle with chocolate shavings or flaked almonds, if desired. Tip: Double the recipe for a large cake suitable for a 26 cm springform pan.