Alex's Paradise Cream Apple Cake

Ingredients for 1 servings:

• 2 large apples
• 1 tbsp lemon juice
• 1 pack dessert powder, vanilla
• 1 tsp, crushed Cinnamon powder, from Ceylon
• 250 ml applesauce, homemade
• 1 packet of vanilla sugar
• 4 large egg yolks, XXL
• 4 large egg whites, XXl
• 1 pinch of salt
• 200 g butter, room temperature or liquid
• 200 g powdered sugar
• 200 g flour
• 1 shot of white rum
• 1 shot of almond syrup
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

for a silicone mold or baking tray

For the apple mixture, finely dice the apples. Mix the paradise cream according to the instructions and stir it into the other ingredients in a bowl. This also works with other fruits, e.g. pineapple chunks. For the shortcrust mixture, separate the eggs. Beat the egg whites with the salt until stiff peaks and set aside. In a food processor or with a hand mixer, mix the egg yolks with the butter and sugar. Add the rum and almond syrup and gradually add the flour with a spoon, mixing everything well. Carefully fold in the egg whites. Spread the shortcrust mixture into a buttered silicone mold or on a baking sheet and spread the apple mixture over it. Sprinkle with a pinch of cinnamon. If you like, you can also scatter crumbles or flaked almonds on top. Preheat the oven to 180 degrees top/bottom heat and bake the cake on the middle rack for approx. 50 minutes. Test for stickiness by inserting a butter knife into the cake. If there is still liquid mixture clinging to it, bake for a further 10 minutes. Let the cake cool thoroughly. I use organic apples and eggs from the region, as well as organic cinnamon from Ceylon. Of course, apples from my own garden are best.