Eggnog apple cake

Ingredients for 1 servings:

• 250 g flour
• 1 tsp baking powder
• 100 g butter
• 300 g sugar
• 1 egg(s)
• 1 kg apples, sour
• 2 packs of pudding powder, vanilla flavor
• ½ liter apple juice
• ½ liter white wine
• 1 cup whipped cream (250 ml)
• 1 packet of vanilla sugar
• 100 ml egg liqueur

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Quickly knead the flour, baking powder, cold fat in pieces, 100g sugar, the egg, and 2 tablespoons of cold water using the dough hook of a hand mixer until you have a smooth dough. Cover the shortcrust pastry and chill for about 30 minutes. In the meantime, peel and quarter the apples and cut them into cores. Cut the apple quarters into small pieces. Roll out the dough in a springform pan and pull up the edges. Prick several times with a fork. Spread the apple pieces evenly on the base. Mix the custard powder and 4-5 tablespoons of apple juice. Place the remaining apple juice, wine, and 200g sugar in a large saucepan and bring to a boil. Stir in the mixed custard powder and bring to a boil again briefly. Pour the custard, while still hot, over the apple pieces. Bake the cake in a preheated oven at 175°C for about 1 hour until golden brown. Allow the cake to cool completely. Just before serving, whip the cream until stiff. Gradually add the vanilla sugar. Pour the whipped cream over the apple tart and spread it in waves with a tablespoon. Cut out a small corner of a freezer bag and drape the eggnog in thin threads over the tart.