Apple sponge cake

Ingredients for 1 servings:

• 150 g flour
• 100 g butter
• 20 g cocoa powder
• 1 egg(s)
• 100 g sugar
• 3 eggs
• 110 g sugar
• 100 g flour
• some lemon zest, grated
• 550 g apples
• 70 g sugar
• 1 tsp, heaped cinnamon
• Raisins, as desired
• 50 g hazelnuts, ground
• 500 ml applesauce
• 250 ml water or apple juice
• 2 packs of cake glaze, red

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with dark shortcrust pastry base

Knead the flour, butter, cocoa, egg, and sugar into a shortcrust pastry, press it into a greased 26cm springform pan, and bake for 20 minutes at 160°C. Peel the apples and cut them into thin slices. Mix together the hazelnuts, cinnamon, and sugar. Remove the cake from the oven, arrange the apple slices on top, and spread the sugar mixture over them. Beat the eggs and sugar until frothy, lightly fold in the lemon and flour, and pour over the apples. Bake for about 20 minutes at 160°C. Prepare the applesauce and water with the cake jelly according to the instructions and pour over the lukewarm cake. Allow to set, then chill. Garnish with whipped cream before serving.