John Myers
Ingredients for 1 servings:
- 200 g flour
- 100 g sugar
- 100 g margarine
- 1 egg(s)
- 1 pinch of baking powder
- 700 g apples, e.g. Boskoop
- ¼ liter apple juice
- 1 packet of vanilla pudding powder
- 1 tbsp sugar
- 110 g flour
- 100 g sugar
- 90 g margarine
- 100 g hazelnuts, ground
- ½ tsp cinnamon
- 3 cups of cream
- 3 packets of vanilla sugar
- 3 packs of cream stiffener
- Cocoa powder, sweetened
Instructions
Working time approx. 40 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 50 minutes; Total time approx. 7 hours 30 minutes
instead of cherries – suitable for autumn
Knead all the dough ingredients together and chill. Peel, skin, and dice the apples. Mix the vanilla pudding powder and 1 tablespoon of sugar with 3-4 tablespoons of apple juice, stir in the remaining juice, and cook according to the instructions. Mix the apple pieces into the hot pudding. Line a greased 26cm springform pan with the shortcrust pastry and press out a rim about 2cm high. Pour the apple mixture into the springform pan and smooth it out as much as possible. Mix the crumble ingredients together until you have crumbles and spread them over the apple mixture. Bake at 175°C (155°C fan-assisted oven) for about 50-60 minutes. Allow to cool thoroughly, ideally overnight. Whip the cream, cream stiffener, and vanilla sugar until stiff and spread on the cake. Either place a cake ring around the cake and smooth the cream into it, or pipe the cream on using a piping bag. Dust with cocoa powder as desired.
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