Mother Holle Cake

Ingredients for 1 servings:

• 200 g flour, 405 or 550
• 1 packet of baking powder
• 100 g sugar
• 1 tbsp vanilla sugar
• 1 egg(s)
• 1 egg yolk
• 100 g margarine or butter
• 1 tbsp wheat flour
• Flour , for the work surface
• 500 g applesauce
• 100 g hazelnuts, ground
• 75 g cranberries, from the jar
• 1 egg white
• 30 g powdered sugar

Instructions

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

Airy cake made from apple sauce and shortcrust pastry, for 12 pieces

Dough: Mix the flour with the baking powder in a bowl. Add the sugar, vanilla sugar, egg, egg yolk, and fat and work well with a dough hook, first on the lowest speed and then on the highest speed. Then knead the dough briefly on a lightly floured surface. If it’s sticky, wrap it in cling film and chill for about 20 minutes. Preheat oven to 180°C (fan). Roll out two-thirds of the dough on the base of a springform pan and prick several times with a fork. Knead 1 tablespoon of flour into the remaining dough. Shape the dough into a log and place this on the base as a rim. Press the log onto the pan to create a rim about 3 cm high. Place the pan in the oven and pre-bake for 15 minutes. Then let the base cool in the pan. Reduce the oven temperature to 140°C (284°F). Topping: Mix the applesauce, hazelnuts, and cranberries and spread evenly over the base. Beat the egg whites until stiff, then fold in the powdered sugar. Pipe the beaten egg whites into small clouds on the topping using a piping bag. Bake the cake for another 30 minutes.