Apple cake with nut crumble

Ingredients for 1 servings:

• 2 egg whites
• 2 tbsp water
• 60 g sugar
• 1 packet of vanilla sugar
• 2 egg yolks
• 60 g flour
• 40 g hazelnuts, grated
• 1 tsp baking powder
• 120 g flour
• 80 g hazelnuts, grated
• 40 g sugar
• 80 g butter, cold
• 4 large apples
• 500 ml apple juice
• 1 packet of vanilla pudding powder
• 3 tbsp sugar
• 300 ml whipped cream
• 1 packet of vanilla sugar
• some powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 55 minutes

For the batter, beat the egg whites with the water until stiff. Continue beating, gradually add the sugar and vanilla sugar and beat well. Add the egg yolks and mix in. Mix the flour, nuts and baking powder together and carefully fold in. Pour the batter into a greased springform pan (26 cm diameter) and level the surface. Bake in a preheated oven at 180 degrees Celsius for about 15 minutes. Meanwhile, prepare the crumble topping. Put all the ingredients in a bowl and use the dough hook of a mixer or your hands to make small crumbles. Line a baking tray with baking paper and spread the crumble loosely on top. Once the sponge cake is baked, place the baking tray with the crumble in the oven and bake at 180 degrees Celsius for about 10 minutes until crispy. Then let it cool completely. For the topping, peel the apples, cut them into eighths, remove the cores and slice them. Mix the custard powder with the sugar and a little apple juice until smooth. Pour the remaining apple juice and apple pieces into a saucepan and simmer for about 5 minutes. Add the mixed custard powder to the apple compote, stir well, and bring to a boil briefly. Then let it cool slightly. Transfer the cooled sponge cake to a cake plate and place a cake ring around it. Pour the apple compote on top, smooth it out, and refrigerate the cake for about 4 hours. Then whip the cream with the vanilla sugar until stiff, spread it on the cake, and smooth it out. Sprinkle generously with the baked crumbles, pressing them slightly into the cream. Finally, dust with powdered sugar and carefully remove the cake ring. Note: The cake can be made the day before—then it can set nicely. However, don’t sprinkle the crumbles on top until just before serving to keep them crispy!