Apple cake with buttercream and chocolate icing

Ingredients for 1 servings:

• 900 ml milk
• 250 g sugar
• 2 packets of vanilla pudding powder
• 1.2 kg apples
• 6 m.-sized eggs
• 1 pinch of salt
• 1 packet of vanilla sugar
• 150 g flour
• 50 g cornstarch
• 2 tsp baking powder
• 400 g butter, room temperature
• 200 g dark chocolate
• 50 g coconut oil
• 200 g whipped cream

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 45 minutes

Sheet cake

Mix 100 ml of milk, 100 g of sugar, and the two packets of custard powder until smooth. Bring 800 ml of milk to a boil, remove from the heat, stir in the custard powder, and simmer for another minute. Pour into a bowl, cover the surface with cling film, and allow to cool. Peel and halve the apples, and core them. Dice the apples. Separate the eggs. Beat the egg whites until stiff peaks form, then add 150 g of sugar, salt, and vanilla sugar. Add the egg yolks and mix in. Mix the flour, starch, and baking powder, sift them on in portions, and fold in. Pour the batter into a 32 x 39 cm drip tray lined with baking paper, smooth it out, and distribute the apples evenly over the batter, pressing down lightly. Bake in a preheated oven at 200 °C (top/bottom heat) (175 °C fan/gas mark 3) for approximately 25-30 minutes. Remove from the oven, place on a wire rack, and let cool. Cream the butter until creamy white. Briefly stir in the room-temperature pudding (butter and pudding must be the same temperature) and add it to the butter a tablespoon at a time, stirring continuously. Spread the buttercream over the cake and let it set in a cool place for about 3 hours. Break the chocolate into pieces. Place the chocolate, coconut oil, and cream in a saucepan. Melt over low heat while stirring. Let the glaze cool for 25-30 minutes, stirring several times. Then spread it evenly over the buttercream and refrigerate for another 2 hours. Cut into 30 pieces. Each piece contains approximately 1210 kJ/290 kcal, protein 4 g/fat 20 g/carbohydrate 25 g.