Swiss apple pie

Ingredients for 1 servings:

• 125 g butter
• 2 m.-sized eggs
• 75 g sugar
• 150 g flour
• ¼ tsp baking powder
• Fat for the mold
• 600 g apples, sour
• 1 large lemon(s), juice or bottled lemon juice
• 125 g butter, soft
• 50 g powdered sugar
• 1 tbsp vanilla pudding powder
• 3 m.-sized eggs
• 30 g powdered sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 30 minutes

Apple cake with vanilla cream, for 12 pieces

Preheat the oven to 175°C (gas mark 2) using conventional ovens. Grease a springform pan. For the pastry: Melt the butter and allow to cool slightly. Beat the eggs and sugar until creamy. Mix the flour with the baking powder and quickly fold into the egg mixture. Stir in the melted butter. Spread the pastry into the pan, forming a 4 cm high rim. Set the pastry in the pan to chill. For the filling: Squeeze the lemon. Wash, peel, quarter, and core the apples. Slice or grate the apple quarters lengthwise into thin slices and drizzle with the lemon juice to prevent them from browning. Beat the butter with the powdered sugar and custard powder until creamy. Separate the eggs. Stir the egg yolks into the butter mixture. Beat the egg whites until stiff peaks form and fold in the beaten egg whites. Mix the apple slices with the cream and pour this into the prepared pan with the sponge mixture. Bake the cake in the oven for about 55 minutes. If it browns too much, cover with aluminum foil. Let it cool in the pan. Dust with 30g of powdered sugar before serving.