Apple compote cake

Ingredients for 1 servings:

• 225 g flour
• 235 g sugar
• 125 g margarine
• 3 eggs
• 1 pinch of salt
• 15 g cocoa powder
• 25 g cornstarch
• 1 tsp baking powder
• 800 g apples, peeled, pitted
• 400 ml apple juice
• 2 tbsp lemon juice
• 1 pack of pudding powder, vanilla
• ½ tsp cinnamon
• 1 packet of vanilla sugar
• 250 ml cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Knead 175g flour, 60g sugar, 125g fat, and 2 tbsp water. Chill the dough for 1 hour. Then roll it out in a springform pan. Bake for approx. 8 minutes at 175°C. Separate the eggs, beat the egg whites, 75g sugar, and salt until stiff. Stir in the egg yolks. Fold in the cocoa, 50g flour, cornstarch, and baking powder. Pour onto the shortcrust pastry and bake for another 20 minutes. Let it cool. Halve the sponge cake and seal the rim around the bottom layer. Dice the apples and drizzle with lemon juice. Mix 4 tbsp apple juice, 100g sugar, and custard powder until smooth. Bring the remaining apple juice to a boil. Stir in the custard powder and bring to a boil. Fold in the apples. Season with cinnamon and pour onto the bottom sponge cake. Place the second sponge cake on top and chill. Loosen the rim of the pan. Whip the cream until stiff peaks and spread it over the cake. Dust with cocoa powder.