Apple cream cake

Ingredients for 1 servings:

• 1 ½ kg apples, sour
• 3 tbsp lemon juice
• 300 ml apple juice
• 1 pack of pudding powder, vanilla
• 4 tbsp sugar
• 150 g sugar
• 150 g crème fraîche
• 100 g butter, soft
• Salt
• 150 g flour
• 2 eggs
• 1 tsp, leveled baking powder
• 2 tbsp almond flakes
• powdered sugar
• Sugar and fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

for a 26 springform pan

First, lightly grease the springform pan and then sprinkle with sugar. The apples should definitely be a tart variety, as otherwise the cake will be too sweet. Peel, quarter, and core the apples. Then cut them into pieces and place them in a bowl. Drizzle with 3 tablespoons of lemon juice. Reserve about 5 tablespoons of the apple juice in a glass and bring the remaining apple juice to a boil. Mix the custard powder together with 4 tablespoons of sugar and the 5 tablespoons of apple juice until smooth. Add the custard to the boiling apple juice and stir in. Simmer for about 1 minute, stirring constantly. Stir in the apple pieces and remove the pan from the heat. Preheat the oven to 200°C. For the pastry, cream together the butter, 150g of sugar, and a small pinch of salt. Add the eggs, one at a time, and beat in. First, sift in the flour and then the baking powder. Now add the crème fraîche and mix everything well. Pour the apple pie batter into the greased pan and smooth it down. Spread the apple pudding mixture over the batter. Bake the cake for about 1 hour. After about 50 minutes, sprinkle the almonds over the cake and bake for another 10 minutes.