Apple cream cake

Ingredients for 1 servings:

• 100 g flour
• 100 g sugar
• 1 tsp baking powder
• 2 eggs
• 4 apples and possibly some lemon juice
• 200 ml water
• 200 g sugar
• 2 packs of sauce powder (vanilla)
• 2 cups whipped cream
• 2 packs of cream stiffener
• Cocoa powder
• Margarine and breadcrumbs or semolina for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

Combine the ingredients for the base in a bowl and mix with a mixer until the mixture is nice and smooth and easy to spread. It’s best to grease the tart tin with margarine and, if desired, sprinkle with breadcrumbs or semolina so that the base can be easily removed from the tin after baking. Bake the mixture in a preheated oven at 160°C (320°F) for about 15 minutes, until golden yellow. Remove from the oven and let cool. Peel and core the apples, then finely grate them. A few drops of lemon juice can be added to the apple mixture to prevent the mixture from browning too quickly. Bring the water, sugar, and sauce powder to a boil in a saucepan, stirring continuously. Then, when the mixture in the pan has thickened, remove the pan from the heat, add the apple mixture, and mix. Once everything is well mixed, pour the apple mixture onto the sponge base and let cool. Whip the whipped cream with the cream stiffener and pour it over the apple mixture. The decoration is up to you. We usually sprinkle a little cocoa powder on top.