John Myers
Ingredients for 1 servings:
- 100 g margarine
- 155 g sugar
- 200 g flour
- 1 kg apples, preferably Braeburn
- 600 ml cream
- 1 packet of vanilla pudding powder
- 1 egg(s)
- ½ pack of baking powder
- 1 pack of cake glaze, clear
- Cinnamon powder
- Sugar
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes
Knead margarine, 75g sugar, egg, flour, and baking powder into a shortcrust pastry. Add a little more flour if needed. Roll out 2/3 of the dough in a springform pan and use the remaining 1/3 to form a 3-4cm-high rim. Peel the apples, core them with an apple corer, halve them, and cut them into approximately 5mm-wide slices. Layer them horizontally on the pastry. If there are any leftover apple pieces, they can be chopped up to fill the gaps. Mix the custard powder and the remaining sugar with a cup of cream. Bring the remaining cream to a boil. Add the mixed custard powder and bring to a boil briefly. Pour the hot mixture over the apples and shake the springform pan slightly. Optionally, thin apple slices can be placed on top as decoration. Bake at 180°C for 60 minutes. While still hot, sprinkle with the sugar-cinnamon mixture and let cool. Optionally, drizzle with clear glaze. You can also add raisins soaked in rum to the apples.
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