Apple cream cake

Ingredients for 1 servings:

• 250 g flour
• 2 tsp baking powder
• 125 g sugar
• 1 egg(s)
• 1 packet of vanilla sugar
• 125 g butter
• 1 tbsp butter
• 2 tbsp sugar
• 1 kg apples
• 1 cup wine, white, sweet
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pack of pudding powder
• 3 tbsp wine, white, sweet
• 2 cups of cream
• 2 packs of cream stiffener

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

with white wine cream

Make a batter from flour, baking powder, sugar, egg, vanilla sugar, and butter. Bake two layers of the batter in a springform pan for 15 minutes each at 200°C. Crumble one layer and keep half for another recipe. Brown the other layer in a pan with 1 tablespoon of butter and 2 tablespoons of sugar, set aside, and let cool. Chop the apples and sauté them with the cup of wine, the sugar, and the vanilla sugar. Mix the custard powder with 3 tablespoons of wine and fold into the still-hot apples. Pour the apple mixture into the base of the springform pan and let cool (preferably overnight). Whip the cream with the cream stiffener until stiff, pour over the apple mixture, and sprinkle with the toasted crumbs.