Apple cake with eggnog glaze

Ingredients for 1 servings:

• 130 g butter (soft)
• 125 g sugar
• 3 large eggs
• 1 pinch of salt
• 1 tsp lemon peel, grated
• 200 g flour
• 2 tsp, leveled baking powder
• 2 tbsp milk
• 4 apples
• 2 large eggs
• 40 g sugar
• 100 ml egg liqueur
• 100 g sour cream
• 20 g pudding powder (vanilla)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat the oven to 180°C and line a 24cm springform pan with baking paper. Cream the softened butter with the sugar until creamy, then stir in the eggs, salt, and lemon zest. Mix the flour with the baking powder and sift over the batter. Depending on your needs, you will now need 2-4 tablespoons of milk, which you stir into the flour mixture (I always use 2 tablespoons). Then pour the batter into the prepared baking pan and smooth it out. Peel, halve, quarter, and core the apples. Lightly score the tops with a knife and place them on the batter. Start at the outer edge in a circle and place the remaining quarters in the center. Press lightly into the batter and bake the cake for 40 minutes in the preheated oven. For the glaze, shortly before the end of the baking time, beat the eggs with the sugar until creamy. Add the egg liqueur, sour cream, and pudding mix and stir briefly. Pull the cake forward a little in the oven and spread the glaze on top. Start around the outside edge and then fill in the center. Then bake in the oven for another 20 minutes. Remove from the oven and let stand in the pan for a while. Loosen the edges with a knife, transfer to a wire rack, and let cool completely.