Rusk pudding cake with apple compote

Ingredients for 1 servings:

• 2 kg apples, e.g. Jona Gold
• 200 ml water
• 1 vanilla pod(s)
• e.g. honey or sugar
• e.g. cinnamon
• 2 packets of vanilla pudding powder
• 2 packs of chocolate pudding powder
• 2 liters of milk for the pudding
• 8 tbsp, heaped sugar for the pudding
• 2 packs of rusks, e.g. broken rusks

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 14 hours 15 minutes

This is what childhood tastes like

Please make some space in the fridge, as the filled dish will go there later. Peel the apples, roughly chop them, and place them in a saucepan. Add a little water and simmer, stirring occasionally. Scrape out the vanilla pod, add the seeds and pod to the pan, and bring to a boil. Season to taste with cinnamon and sugar or honey, and simmer the compote until the apples are cooked down. Be careful that the compote does not stick; if it seems too dry, add a little water. Be careful, the compote will be processed while still warm! Cook 1 liter each of chocolate and vanilla pudding according to the package instructions. Be careful: the pudding will be processed while still warm or hot! Now it’s time to assemble the cake. Have a large casserole dish, a large baking frame, or several small dishes ready. All ingredients except the rusks need to be warm; this helps the rusks soften. It works the same way you would put together a lasagna. First, the rusk goes on the bottom – last time I started with compote, and that was a pain, because every time I removed a piece, a lot of compote always ended up on the bottom of the dish. Now, the broken rusk comes in handy. On top of that, there’s a generous layer of compote. My grandma always soaked the very first layer with warm milk – I’ve never done that, so I have no experience. Next comes the pudding – it doesn’t matter which you start with, just make sure the varieties don’t mix. About 1 cm of pudding of each variety. And now the layering starts again. You do this until either everything is used up or the dish(es) are full. The last layer is always a pudding layer. Put it in the fridge for at least 12 hours; 24 hours is better, so the rusk can really “soak up” (Grandma Erika’s words). Tip: I always use a pan with a shallow rim, as it’s quite tricky to get the first slice out, or I use a removable baking frame. I hope someone is inspired to try this recipe. This recipe is suitable for a small or large cake, but a casserole dish will hold more. The quantities are approximate, as my grandmother never wrote them down. The leftovers will be eaten as they are. This leaves plenty of room for creativity.