Apple tart with applesauce

Ingredients for 1 servings:

• 250 g margarine
• 250 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 5 eggs
• 250 g flour
• 2 tsp, leveled baking powder
• 500 g applesauce
• 300 ml whipped cream
• ½ pack of cream stiffener
• 2 tbsp hazelnuts, ground

Instructions

Working time approx. 40 minutes; Rest time approx. 16 hours; Total time approx. 16 hours 40 minutes

For the dough, beat the margarine with a hand mixer until smooth and gradually stir in the sugar, vanilla sugar and salt. Stir until the mixture is thickened. Now gradually beat in the eggs. Stir in the flour and baking powder in portions on medium speed. Divide the dough into 4 portions, place one portion in each springform pan and smooth the surface. Place in a preheated oven at 160°C and bake for approx. 15-20 minutes per layer. Bake 4 layers in this way. Remove the layers from the springform pan immediately after baking and allow each layer to cool individually on a wire rack. For the filling, spread 1/3 of the apple sauce on each of 3 layers. Place one layer with the apple sauce on a cake plate, then place the other two layers on top. Finally, place the uncoated layer on top and press down lightly. It’s best to let the cake rest in this state for 1 day, as it tastes particularly good this way. Before serving, whip the cream with the cream stiffener until stiff peaks form and spread the cream over the cake’s edges and top. Decorate the cake with the remaining cream using a piping bag and sprinkle with ground hazelnuts.