Apple crispy cake

Ingredients for 8 servings:

• 2 eggs
• 2 tbsp water
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 1 tsp baking powder
• 4 apples (Cox or Delicious)
• 200 ml water or apple juice
• 1 lemon(s), juice
• 200 g sugar
• 2 packs of vanilla pudding powder for cooking
• 2 eggs
• 2 cups of cream
• 1 egg white
• 150 g sugar
• 100 g almonds, chopped

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 15 minutes

For the sponge base, beat the eggs with the water until frothy, then gradually add the sugar and vanilla sugar. Continue beating until the sugar has dissolved. Sift the flour and baking powder and carefully fold into the egg mixture. Line the bottom of a springform pan with baking paper, pour in the batter, and smooth it out. Bake in a preheated oven at 175°C (top/bottom heat) for approx. 20-25 minutes. Remove from the oven and let cool. For the apple filling, peel the apples and grate them coarsely. Bring 150 ml of water or apple juice (the remaining 50 ml is for making the custard powder) to a boil with the lemon juice and sugar. Mix the custard powder with the eggs and the remaining water or juice, then add to the boiling liquid. Add the grated apples and bring the mixture to a boil, stirring continuously. Place the rim of a springform pan around the sponge cake base and immediately spread the still-hot apple mixture onto the cooled sponge cake base. Allow the apple mixture to cool. Whip the cream with a little sugar until stiff peaks form and pour onto the apple mixture. For the crunchy topping, whip the egg whites with 150g of sugar until stiff peaks form and fold in the almonds. Spread this mixture onto a baking sheet lined with baking paper and bake in the oven at 150–170°C (top/bottom heat) for approx. 20 minutes, depending on the desired degree of browning. Stir occasionally with a fork. Once cooled, crumble the resulting almond brittle with your fingers and sprinkle it onto the cream.