John Myers
Ingredients for 1 servings:
- 250 g flour
- 100 g sugar
- 100 g butter
- 1 egg(s)
- ½ pack of baking powder
- 1 pinch of salt
- 750 ml mulled wine
- 1 bag of mulled wine spices (optional)
- 2 sachets of vanilla pudding powder
- 1 packet of vanilla sugar
- 200 g sugar, depending on the apple and wine variety and personal taste
- 1 kg apples, e.g. Boskop or Braeburn
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 55 minutes
Non-alcoholic version with apple juice possible
Set aside some of the mulled wine to mix the pudding mix according to the instructions. Bring the remaining mulled wine to a boil with the mulled wine spice mix (intensifies the flavor of the mulled wine), then let it steep for 15-20 minutes. Make a shortcrust pastry from the ingredients for the dough and line the bottom and sides of a 26 cm springform pan. Remove the mulled wine spice bag and dissolve the sugar in the warm mulled wine. Add the cold mulled wine and pudding mix and bring to a boil. Layer the peeled, cored, and diced apples alternately with the pudding mixture in the pan, filling it up to the edges of the pastry, as the mixture will shrink slightly during baking. Bake the cake on the middle rack of an oven preheated to 175 °C (top/bottom heat) for 75 minutes. Let cool on a wire rack. After cooling, place the cake in the refrigerator for at least 8 hours and serve cold.
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