Apple cream slice

Ingredients for 1 servings:

• 4 eggs
• 120 g sugar
• 1 pack of pudding powder, vanilla
• 80 g flour
• 1 tsp baking powder
• 2 kg apples
• 2 packets of vanilla sugar
• 1 lemon(s)
• 250 ml water
• 100 ml apple juice, approx.
• 2 packs of pudding powder, vanilla
• 4 tbsp sugar
• 1 liter of cream
• 2 packets of vanilla sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Separate 4 eggs. Beat the egg whites, add 120g of sugar and beat until stiff peaks form. Briefly beat the 4 egg yolks and carefully fold them into the beaten egg whites. Mix 1 sachet of vanilla pudding powder with 80g of flour and 1 tsp of baking powder, sift it over the egg mixture and carefully fold it in. Place a baking frame (37 x 32cm) on baking paper or baking foil and spread the sponge cake mixture on it. Bake in a preheated oven at 200°C (top and bottom heat) for approx. 12-15 minutes. Remove from the oven and let cool in the baking frame. Peel 2kg of apples, remove the cores and cut the apples into wedges. Squeeze the lemon and drizzle it over the apples with 2 sachets of vanilla sugar to prevent them from turning brown. Steam the apples in 1/4 l of water, but do not let them become too soft. Drain the apples and top up the fruit juice with approx. 100ml of apple juice to make 450ml. Remove some of the liquid and mix it with the 2 packets of pudding powder. Bring the remaining fruit juice to a boil with 4 tablespoons of sugar, stir in the mixed pudding powder, bring to a boil briefly, and let cool slightly. Spread the mixture on the sponge cake base and let it cool completely. Whip 1 liter of cream with 2 tablespoons of vanilla sugar until stiff and spread over the apple mixture. Decorate as desired with chocolate chips, Giotto and Raffaello balls, mocha beans, chocolate curls, physalis, etc. Half of the ingredients is enough for a 26-28 cm springform pan.