Apple Cream Dream

Ingredients for 1 servings:

• 225 g spelt flour
• 100 g raw cane sugar
• 150 g water
• 60 g neutral vegetable oil, e.g. sunflower oil
• 15 g cream of tartar baking powder
• 1 pinch(s) of vanilla pulp
• 1 pinch of salt
• Fat for the mold
• 1 kg apples
• 2 packs of vanilla pudding powder, vegan
• 200 ml water
• some raw cane sugar
• 1 pack of soy cream (Soy Cream Cuisine) for whipping
• 1 pack of cream stiffener
• 1 lemon(s) (organic), grated peel
• n. B. Desiccated coconut

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

light summer cake, vegan

For the sponge mixture, mix all ingredients and pour into a greased springform pan. Place the pan in the preheated oven, cover, and bake at 180°C for 25 minutes. Once cooled, the sponge cake can be divided into two portions. The second portion can be frozen or used for another cake. Wash, core, and grate the apples. Bring the grated apples to a boil with approximately 50 ml of water, stirring occasionally, while the remaining 150 ml is mixed with the custard powder. Add a little more raw cane sugar, if desired. Bring the apple mixture to a boil according to the instructions on the vanilla custard powder package and then pour it onto the sponge cake. Once the apple mixture has cooled, whip the soy cream together with the cream stabilizer and grated lemon zest until firm. Carefully spread the cream over the apple mixture. Sprinkle desiccated coconut on top, if desired. The cake should then be refrigerated for at least one hour before serving. This yields 290 kcal per slice for 12 slices.