Apple cream cake

Ingredients for 1 servings:

• 125 g sugar
• 125 g butter
• 1 egg(s)
• 250 g flour
• ½ pack of baking powder
• 5 apples, Elstar or Braeburn
• ¾ liter cloudy apple juice
• 2 packs of pudding powder, vanilla
• 200 g sugar
• 2 cups of cream
• e.g. cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Nothing is left here, a hit, for 12 pieces

Dough: Mix together the sugar, butter, and egg. Then, mix the flour with the baking powder, sift it through, and knead. Let it rest in the refrigerator. Topping: Peel the apples and cut them into small cubes. Place them in a bowl with lemon water to prevent the apple pieces from turning brown. Make a pudding from the pudding mix with apple juice and 200g sugar according to the package instructions and let it cool slightly. Remove the dough from the refrigerator and roll out in a 28cm springform pan, forming a raised edge. Drain the apple pieces, pat dry with paper towels, and then spread it over the dough. Spread the pudding over the apple pieces. Bake at 175°C for one hour. Do not remove from the pan until the next day, as the cake will still sink a little. Now spread the whipped cream on top. Sprinkle with cinnamon, if desired.