Apple cake with almond base

Ingredients for 1 servings:

• 75 g flour
• 75 g sugar
• 75 g butter
• 75 g almonds, ground
• 1 pinch of baking powder
• 1 pinch of salt
• n. B. Jelly, red for spreading
• 2 eggs
• 100 g sugar
• 40 g cornstarch
• 40 g flour
• 1 tsp, leveled baking powder
• 2 eggs
• 1 packet of vanilla pudding powder for cooking
• 2 lemons, juice
• 200 g sugar
• 4 large apples
• 500 ml cream
• 2 packs of cream stiffener
• n. B. Almond flakes, roasted

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 10 minutes

Preheat the oven to 200°C (top/bottom heat). Knead the specified ingredients for the dough. Pour the dough into a springform pan lined with baking paper and bake in the preheated oven for about 10 minutes. For the sponge cake, beat the eggs until frothy, gradually adding the sugar. Mix the cornstarch, flour, and baking powder, sift over the egg mixture, and fold in. Pour the dough into a springform pan lined with baking paper and bake at 200°C (top/bottom heat) for about 10 minutes. Spread the dough with jelly, place the cooled sponge cake on top, and enclose it in a cake ring. For the filling, beat the eggs until frothy. Mix the custard powder with 200 ml of water until smooth. Add the lemon juice, sugar, and eggs, bring to a boil while stirring, then remove from the heat. Peel and grate the apples, and stir into the pudding. Then spread over the dough and refrigerate. For the decoration, whip the cream with the cream stiffener until stiff and spread it on the cake. You can set aside some extra cream for tufts of cream, if desired. Sprinkle with toasted flaked almonds, if desired.