Heavenly light apple tart

Ingredients for 1 servings:

• 2 eggs
• 3 tbsp water, hot
• 125 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 1 tsp baking powder
• ¾ cup water
• 1 cup sugar, maybe a little less
• 50 g butter
• 2 lemon(s), the juice
• 2 packs of sauce powder (vanilla flavor)
• 1 packet of pudding powder (vanilla flavor)
• 2 eggs
• 6 large apples, crisp
• 1 cup of cream
• 1 bag of cream stiffener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

(Swedish apple pie) quickly prepared – perfect for hot summer days

For the cake base, preheat the oven to 200°C. Separate the two eggs! Beat the egg whites until stiff and set aside. Beat the egg yolks and hot water until frothy, then add the sugar and vanilla sugar and continue beating until frothy. Now mix the baking powder with the flour and sift it over the cake. Mix everything together well. Fold in the stiffly beaten egg whites and pour into a round cake tin lined with baking paper and bake for 15 minutes at 200°C. For the topping, grate six large apples and beat in two eggs. Mix the juice of two lemons (or more if you like) with two packets of vanilla sauce and one packet of vanilla pudding. Dissolve the water, sugar, and butter in a saucepan and stir in the mixed lemon juice. Now add the apple mixture and bring everything to a boil, then spread it on the cake base (with a ring). Allow the mixture to cool completely. Then add the stiffly whipped cream and garnish as desired (e.g. almond flakes/cocoa powder, etc.)