Apple juice cake

Ingredients for 1 servings:

• 100 g butter, soft
• 100 g sugar
• 2 eggs
• 100 g flour
• 1 ½ tsp baking powder
• Fat for the mold
• 125 g butter, soft
• 2 egg yolks
• 400 ml apple juice, naturally cloudy
• 200 g sugar
• ½ lemon(s), the juice
• 1 pack of pudding powder (vanilla flavor) for cooking
• 1 pack of dessert sauce (vanilla flavor) for cooking for 500 ml of liquid
• 1 cup of cream
• 1 chocolate bar (Kinder bar)

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 20 minutes

with refreshing apple juice buttercream

For the pastry, cream the butter and sugar until light and fluffy. Gradually add the eggs, then stir in the flour and baking powder. Pour the mixture into a greased 26cm springform pan and bake at 175°C (top/bottom heat) for 30-40 minutes. Remove from the oven and let cool. Make a pudding from the apple juice, sugar, lemon juice, vanilla pudding powder, and vanilla sauce powder according to the package instructions. Then let cool in the refrigerator. It’s best to place some plastic wrap over the pudding to prevent a skin from forming! Once the mixture has cooled, cream the butter and egg yolks until creamy. Then gradually stir in the apple juice pudding. Place a cake ring around the cooled base and spread the buttercream on top. Let the cream set in the refrigerator for a few hours. Whip the cream until stiff peaks and pour it on top. Finally, grate the Kinder chocolate onto the cake.