Apple pudding cake

Ingredients for 1 servings:

• 3 egg whites
• 3 egg yolks
• 120 g sugar
• 60 ml oil
• 60 ml water
• 150 g flour
• ¼ pack of baking powder
• Fat for the mold
• 2 packs of vanilla pudding powder for cooking
• 500 ml apple juice, naturally cloudy
• 60 g sugar
• 3 apples
• 200 ml whipped cream
• 1 pack of cream stiffener
• 60 g sugar
• 200 g sour cream

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Beat the egg whites until stiff peaks form. Beat the sugar and egg yolks until frothy. Add the oil and water. Mix the flour with the baking powder, sift, and fold in. Fold in the egg whites as well. Pour the batter into a greased 26cm springform pan. Bake in a preheated oven at 180°C (top/bottom heat) for about 15 minutes. Mix the custard powder with the sugar and about 10 tablespoons of the apple juice until smooth. Bring the remaining apple juice to a boil. Add the custard powder and prepare the pudding. Cut or grate the peeled apples and add them to the pudding. Spread the cream over the sponge cake and let cool. Beat the cream with the cream stiffener and 30g of sugar until stiff peaks form. Mix the sour cream and the remaining 30g of sugar together. Fold the stiff peaks into the sour cream and spread on the cake. Sprinkle the cake with sugar and cinnamon, or just cinnamon, if desired. I used whole-grain spelt flour, coconut blossom sugar in the base, and agave syrup in the remaining toppings. This way, the cake was even white flour and (processed) sugar-free.