Cranberry-Apple Sponge Cake

Ingredients for 1 servings:

• 150 g butter
• 130 g sugar
• 3 eggs
• 1 tbsp vanilla sugar (bourbon)
• 250 g flour
• 1 pinch of salt
• ½ tsp baking powder
• 8 m.-sized apples
• 7 tbsp cranberry compote
• 3 tbsp hazelnut brittle
• 2 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a truly fine combination of flavors

Cream the butter (it should already be a little softer) with the vanilla and regular sugar until light and fluffy. Then gradually beat in each egg for about 30 seconds. Mix the flour with the baking powder and salt, sift it into the egg and butter mixture, and fold it in. Line a springform pan with baking paper, grease the sides if desired, and dust with breadcrumbs. Pour in the batter and smooth it down. For the topping, peel the apples whole and generously remove the cores. First, spread the hazelnut brittle evenly over the batter, then place the apples evenly spaced on the batter and press down lightly. Stir the cranberries well again and fill each hole in the apples (this works best if you use a piping bag with a larger opening). Bake the cake in a preheated oven (160°C) for 40 minutes without parchment, then cover with parchment for another 20-25 minutes. After baking, let the cake cool completely and sprinkle with powdered sugar before serving.