Apple cake with pudding and eggnog icing

Ingredients for 1 servings:

• 110 g butter, soft
• 180 g sugar (total sugar content!)
• 1 pinch of salt
• 2 eggs, size L
• 2 tbsp vanilla sugar
• 110 g flour
• 1 tsp baking powder
• 170 ml eggnog (total amount!)
• 800 g sour apples (Elstar, Rubinette, Cox Orange, Braeburn etc.)
• 150 ml apple juice
• ½ tsp cinnamon powder
• 2 pts. vanilla pudding
• 250 ml milk
• 2 sheets of gelatin
• Whipped cream for decoration
• possibly chocolate sprinkles

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours 30 minutes

finest pudding cream over aromatic apple filling

Preparation: Preheat oven to 175°C (fan/convection oven). Beat softened butter, 110g sugar, and 1 sachet of vanilla sugar with salt until creamy, then thoroughly mix in the eggs one at a time. Mix/sift the flour and baking powder, alternately stirring in with 70ml of egg liqueur. Pour the batter into a 26cm springform pan lined with baking paper, smooth it out, and bake for approx. 25-30 minutes. (Please check your oven’s temperature; each oven heats slightly differently!) Allow the finished base to cool. Wash, peel, and core the apples, quarter them, and cut them into small pieces. Briefly sauté them in 75ml apple juice with 2 tbsp (20g) sugar, 1 sachet of vanilla sugar, and ½ tsp cinnamon until soft. Dissolve 1 sachet of vanilla pudding powder in the remaining 75ml apple juice and mix into the compote. Simmer again for about 1-2 minutes over low heat; the apple pieces should be soft, but not fall apart! Transfer the mixture to a bowl and allow to cool slightly. Soften the gelatine in cold water. Bring 250 ml of milk, 50 g of sugar, and 1 packet of vanilla pudding powder to a boil, stirring constantly. Remove from the heat and allow to cool slightly, then stir in 100 ml of advocaat. Heat the squeezed-out gelatine over low heat until liquid, then mix with a few tablespoons of the warm pudding mixture (but not boiling hot), then stir into the remaining advocaat pudding. Place a cake ring around the cooled sponge base, pour in the apple compote, and smooth it down. Spread the advocaat pudding on top. Chill the cake for a few hours—ideally overnight. Decorate with whipped cream and, if desired, chocolate shavings.