Apple cream cake

Ingredients for 1 servings:

• 80 g sugar
• 200 g flour
• 80 g butter
• 1 egg(s)
• ½ tsp baking powder
• 2 cups of cream
• 95 g sugar
• 45 g cream powder (cake)
• 3 eggs
• 4 large apples
• possibly lemon juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Quickly knead the dough ingredients into a shortcrust pastry and refrigerate for at least one hour. Line a 28 cm springform pan with the dough. Slice the apples and line the base with them. Drizzle with a little lemon juice, if desired. Bring the cream and sugar to a boil. Meanwhile, beat the eggs with the cake cream powder until frothy. When the cream is boiling, remove the pan from the heat and stir in the cream. Pour the mixture over the apples and bake in a hot oven at 180 degrees (top/bottom heat) for about 40 minutes, until the cake has turned a light brown color. Normally, you don’t need to grease the springform pan with shortcrust pastry because of the natural fat. However, you shouldn’t let the cake cool completely in the pan, as the fat will then solidify again and the base will crack.