Apple-Cinnamon-Sparkling-Wine-Cake

Ingredients for 1 servings:

• 150 g butter
• 175 g sugar
• 1 egg(s)
• 200 g Flour, 1 point baking powder
• 25 g cornstarch
• 1 tsp cinnamon
• 4 tbsp almond(s), flakes
• 6 small apples, small
• 250 ml sparkling wine or white wine
• 2 tbsp sugar
• 1 pack of cake glaze, clear
• 400 g cream
• 2 packs of cream stiffener
• 1 tbsp sugar
• 1 tbsp sugar, for sprinkling and
• 1 tsp cinnamon

Instructions

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

Simple and absolutely delicious!!

For the bases, beat the butter and sugar until light and fluffy, then stir in the egg. Mix the flour and cornstarch with the baking powder and cinnamon, sift it over the cake, and stir it in well. Divide the batter into two equal portions and spread one into a greased springform pan. Sprinkle with half of the flaked almonds. Bake at 180°C for about 15 minutes until golden brown. Immediately transfer to a wire rack and allow to cool. Then process the second portion of batter in the same way. Mix the sugar and cinnamon well and sprinkle the tops (with the flaked almonds) of both bases with it. Pour the sparkling wine into a small saucepan and heat it up. Peel and core the apples, cut them into wedges, and sauté them in the sparkling wine for about 3-5 minutes until soft. Remove the apple slices, reserving the liquid. Allow to cool. Then whisk the sparkling wine with the cake glaze and sugar until smooth, then bring back to a boil. Spread the thick mixture onto one of the two bases and arrange the soft apple slices on top. Allow to set. Meanwhile, whip the cream with sugar and cream stiffener until stiff. Spread it on the apples and place the second layer on top. Press down lightly. It’s best to let it set a little in the refrigerator before serving. For children, the sparkling wine can easily be substituted with apple juice.