John Myers
Ingredients for 1 servings:
- 2 eggs
- 2 tbsp water, hot
- 100 g sugar
- 1 packet of vanilla sugar
- 100 g flour
- 1 tsp baking powder
- 650 g applesauce
- 500 ml apple juice
- 60 g vanilla pudding powder
- 1 tbsp sugar
- 200 ml sour cream
- 200 ml cream
- 2 packets of vanilla sugar
- 1 tbsp sugar
- 2 packs of cream stiffener
- cocoa
Instructions
Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 50 minutes
Whisk the eggs with the hot water, sugar, and vanilla sugar until frothy. Sift the flour and baking powder over the cream, carefully fold in with a whisk, and pour the mixture into a paper-lined springform pan. Bake the cake in the oven at 170°C for 15-20 minutes. Remove the finished base from the pan and let it cool. Place a cake ring around the cooled sponge cake. Make the vanilla pudding with apple juice and sugar. Let the mixture cool slightly, then stir in the applesauce and spread it on the cake base. Whip the cream with the vanilla sugar and sugar until stiff, slowly adding the cream stabilizer. Stir in the sour cream. Spread the cream over the applesauce. Refrigerate the cake for 5-6 hours. Then remove the cake ring and sprinkle the cake with cocoa or garnish as desired.
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