Apple cider cake

Ingredients for 1 servings:

• 120 g butter or margarine, soft
• 120 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 250 g flour
• ½ package baking powder
• 300 g apples, sour
• 1 tsp lemon juice
• ¾ liter apple wine, alternatively dry cider or white wine
• 200 g sugar
• 2 packages of pudding powder, vanilla
• 400 g cream
• 1 packet of vanilla sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Apple woikuchen, for 12 pieces

For the pastry, mix the margarine with the sugar and vanilla sugar until creamy, then stir in the egg. Mix the flour with the baking powder and knead into the dough. Shape the dough into a ball, wrap in cling film and place in the fridge for a good 30 minutes. Meanwhile, for the topping, peel and quarter the apples and cut out the cores. Cut the quarters into slices about 1/2 cm thick and mix with the lemon juice. Measure out 650 ml of the cider and bring to the boil with the sugar. Mix the custard powder with the remaining cider until smooth and then stir into the hot wine next to the stove. Cook for 3 minutes. Preheat the oven to 180 degrees Celsius (without preheating: fan oven 160 degrees Celsius). Unwrap the pastry and flatten it. Line the ungreased tin with the pastry, flattening the dough with your hands and pulling the edges up halfway to the top of the tin. Mix the apples with the thickened cider and place in the tin. Bake the cake on the middle rack of the oven for about one hour and let it cool in the pan. Whip the cream with the vanilla sugar until stiff peaks form and spread evenly over the finished cake. Chill the cake for one hour before serving.