John Myers
Ingredients for 1 servings:
- 150 g butter
- 100 g sugar
- 1 packet of vanilla sugar
- 3 eggs, size M
- 125 g walnuts, ground
- 50 g spelt flour type 630
- 2 tsp baking powder
- 2 tsp cinnamon powder
- 900 g apples, e.g. Braeburn
- 400 ml apple juice
- 1 ½ packs vanilla pudding powder for cooking
- 250 g Cremefine for whipping
- 1 packet of vanilla sugar
- some cinnamon sugar
- n. B. Whipped cream for decoration
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes
For the base, cream together the butter, sugar, vanilla sugar, and eggs until creamy. This works best when the ingredients are at room temperature. Mix the nuts, flour, baking powder, and cinnamon and briefly stir into the mixture. Pour the batter into a greased 28 cm springform pan. Bake in an oven preheated to 160°C (convection oven) for about 25 minutes on the middle rack. Test for doneness. Then let the base cool for 30 minutes. For the filling, peel, core, and coarsely grate the apples. Place the grated apples in a small saucepan, add 350 ml of apple juice, and bring to a boil while stirring. Mix the remaining apple juice with the vanilla pudding powder and stir into the boiling apple mixture. Simmer briefly. Place the base on a cake plate and enclose it in a cake ring. Pour in the apple mixture and chill for about 30 minutes. For the cream, beat Cremefine with the vanilla sugar until stiff peaks form and spread it over the apple mixture. Sprinkle with cinnamon sugar. Decorate with cream if desired.
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