Swabian apple cake

Ingredients for 1 servings:

• 500 g flour
• 380 g butter
• 170 g powdered sugar
• 1 egg(s)
• 1 pinch of salt
• 1 tsp vanilla sugar
• breadcrumbs
• 1 pack of pudding powder (vanilla)
• 40 g sugar
• 500 ml milk
• 4 cl rum
• 4 large apples

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

juicy, can be prepared well

Knead 330g butter with the powdered sugar, egg, salt, and vanilla sugar. Sift the flour, add it, and knead everything into a smooth shortcrust pastry. Do not overknead. Now flatten the dough, wrap it in cling film, and chill for at least 30 minutes. You can also make the dough in advance. Store it in the refrigerator for a few days, then take it out an hour before use. You can also keep it in the freezer for a few weeks. Take it out of the freezer the night before and use it the next day as described. Roll out the dough to about 1cm thick and place it in a greased 26cm springform pan. Raise the edges to about 4cm. Sprinkle thinly with breadcrumbs. Peel, core, quarter, and thickly slice the apples. Arrange them in a circle around the base. Prepare the vanilla pudding with milk and sugar according to the instructions, adding the remaining butter and rum (you can also omit the slices). Pour the still-hot vanilla pudding over the apples and spread evenly with a spoon. Place the cake in the oven preheated to 200°C (400°F), or 180°C (convection oven) and bake for about 40 minutes. If the top of the cake starts to get too dark, cover with aluminum foil or parchment paper. Remove the cake from the oven and let it cool slightly. Then, loosen the edges with a knife and carefully remove it from the springform pan.