Apple cake with cinnamon whipped cream

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 200 g flour
• 1 egg(s)
• 1 tsp baking powder
• 6 apples, sour (6-8 pieces)
• 750 ml apple juice
• 2 packs of pudding powder, vanilla
• 4 tbsp sugar
• 1 cup whipped cream, possibly 2 cups
• some cinnamon
• 6 meringue(s), small

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Mix butter, sugar, flour, egg, and baking powder into a shortcrust pastry and chill the finished dough in the refrigerator. Spread the dough into a springform pan and form a high rim. Then peel and dice the apples and spread them on the pastry. For the topping, mix 2 packets of vanilla pudding and 4 tablespoons of sugar with a little apple juice. Bring the remaining apple juice to a boil and stir the pudding mixture into the boiling apple juice, bring to a boil briefly, and spread evenly over the apples. Bake the whole thing at 180 degrees Celsius for about 75 minutes (or 160 degrees Celsius fan-assisted for about 60 minutes). When the cake is completely cold (it’s best to bake it the day before, as it tastes even better), whip the cream until stiff peaks form and spread it on the cake. Place the meringues in a freezer bag, crush them, and crumble them over the cream. Sprinkle with a little cinnamon. Every summer, I put the cake in the fridge for a refreshing taste.