Apple cake, multi-layered, with bee sting topping

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 75 g cornstarch
• 1 tsp baking powder
• 100 g butter
• 80 g sugar
• 1 pinch of salt
• 200 g flour
• 1 egg(s)
• 5 medium-sized apples
• 2 medium eggs
• 100 g sugar
• 250 g quark, low-fat
• 1 cup of sour cream, alternatively sour cream (200 g)
• 1 cup whipped cream (200 g)
• 1 pack of pudding powder, cream flavor
• 75 g butter
• 2 tbsp honey
• 1 tbsp sugar
• 2 tbsp milk
• 200 g almond(s) (flakes)
• 1 tbsp sugar – cinnamon – mixture
• 5 tbsp jam or jelly (apple-cinnamon)

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

refined by various floors and coverings

First, prepare the sponge cake mixture: beat whole eggs with sugar and vanilla sugar using a mixer or food processor for about 6 minutes until frothy. Sift flour, cornstarch and baking powder and carefully fold in. Transfer to a springform pan. Bake at 150°C fan (not preheated) for about 20-25 minutes. Allow to cool completely in the pan. Meanwhile, prepare the shortcrust pastry, wrap in foil and refrigerate. For the filling, peel, core, quarter and thinly slice the apples. Beat the eggs and sugar until creamy. Stir in the quark, sour cream and custard powder. Whip the cream until stiff and fold in. Preheat the oven to 180°C (top/bottom heat). Grease a springform pan (26 cm diameter, or if you have one, one with scalloped edges). Roll out the pastry, line the pan with it and pull up a rim about 2 cm high. Spread the apple slices evenly on the shortcrust pastry base and sprinkle with cinnamon/sugar. Top with the quark filling. Bake in the preheated oven for 35 minutes. For the topping: Boil the butter, honey, and sugar, deglaze with the milk, then stir in the flaked almonds and mix well. Spread over the cake. Bake for another 30 minutes. To prevent the cake from overbrowning, cover the pan with aluminum foil for the last 10-15 minutes. Allow to cool completely before loosening the edges. Place the sponge cake on a cake plate and spread with jam (I use homemade jam). Place the baked apple cake on top. Refrigerate for 6 hours before slicing.