Apple cake with cream and cinnamon topping

Ingredients for 1 servings:

• 200 g flour
• 75 g butter or margarine
• 65 g sugar
• 1 large egg(s)
• ½ pack of baking powder (1/2 pack)
• 1 kg apples, sour
• 750 ml apple juice or cider
• 175 g sugar
• 2 packs of pudding powder, vanilla
• 2 cups of cream
• 2 packets of vanilla sugar
• some cinnamon (for dusting)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for 1 springform or fruit cake tin with a diameter of 26 cm

Preparation of the shortcrust pastry: Sift the flour onto a baking board and make a well in the center. Spread the (room-temperature) butter in small pieces on top. Sprinkle the sugar over the flour and break the egg into the center. With cool hands, quickly knead all the ingredients into a smooth shortcrust pastry. Wrap the dough in foil or place it in a Tupperware container and let it rest in the refrigerator for 30 minutes. (You can, of course, also make it into a dough in a food processor with a dough hook.) Preparation of the cake (topping 1): Roll out the shortcrust pastry and place it in a cake tin. Finely slice the apples and spread them on the shortcrust pastry. Bring 3/4 l apple juice (or cider) to a boil with the sugar and vanilla pudding and spread them on the apples. Bake at 175°C for 1 hour. Preparation of the cake (topping 2): While the cake is still warm, loosen the edges with a knife (this is not necessary for Lumara or Vemmina tins). Whip the cream with vanilla sugar (if you don’t like it so sweet, you can also use just 1 packet of vanilla sugar) until stiff, spread it on the cooled cake and dust with a little cinnamon.