A(bsolutely best) apple pie

Ingredients for 1 servings:

• 200 g butter, soft
• 200 g sugar
• 1 half lemon(s), juice
• 3 eggs
• 200 g flour, sifted
• 1 pack of pudding powder, vanilla
• 2 tsp baking powder
• 2 tbsp rum (optional)
• possibly milk
• 5 m.-sized apples, Boskoop
• sugar and cinnamon
• 75 g butter
• 75 g sugar
• 3 tbsp honey
• 100 g flour
• 50 g oat flakes or chopped nuts

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

light sponge cake with fruity apple filling and crispy crumbles

Beat the softened butter with the sugar until fluffy, then beat in the eggs one at a time. Sift the flour, custard powder, and baking powder and carefully mix in with the lemon juice (and rum). If the batter is too thick, stir in up to 4 tablespoons of milk. For the filling, peel, core, and finely chop the apples. Sauté with 2 tablespoons of water until soft and form a very chunky compote. Then season with sugar and cinnamon. Pour half of the batter into a prepared springform pan and smooth it out, add the apples, and spread the remaining batter on top. Bake in a preheated oven at 170°C for about 10 minutes. Meanwhile, put all the ingredients for the crumble topping in a bowl and mix with your hands to form crumbles. Sprinkle over the cake, press down lightly, and bake for 35 minutes. Allow to cool completely before removing the cake from the pan, otherwise the apple compote will leak out.