Apple pie with a shot from the glass

Ingredients for 1 servings:

• 180 g butter, melted
• 3 eggs
• 180 g sugar
• 1 tbsp Calvados, rum or lemon juice
• 200 g flour
• 1 tsp, leveled baking powder
• 3 m.-sized apples
• 1 pack of vanilla sugar, or 2 tsp homemade vanilla sugar
• 1 tbsp powdered sugar
• 2 tbsp, slivered almond flakes
• Oil for the glasses

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

light and delicious

First, carefully rub the jars with oil; I always use kitchen paper. Preheat the oven to 175°C or 160°C fan-assisted. Beat the eggs with the sugar and Calvados until frothy. Melt the butter in the microwave. Mix the flour with the baking powder and sift it onto the egg mixture. Stir the slightly cooled butter into the batter. Peel and quarter the apples. Cut out the cores and thinly slice the quarters and mix with the vanilla sugar. First, put 1 spoonful of batter into the jars, then layer the apples and batter in the jars, only filling the jars 2/3 full. Bake the cake on the middle oven rack for about 20 minutes. Meanwhile, mix the flaked almonds with the icing sugar, then spread them over the batter and bake for a further 15-20 minutes. Remove the jars from the oven and immediately close with the twist-off lid. The cakes will keep refrigerated for at least 2 weeks.