Apple Vanilla Cake

Ingredients for 1 servings:

• 2 eggs
• 45 g sugar
• some mineral water
• 80 g flour
• 1 tsp baking powder
• 5 medium-sized apples, approx. 500 – 600 g, coarsely grated with peel
• 500 ml apple juice, naturally cloudy, unsweetened
• 2 packets of pudding powder (vanilla)
• 4 tbsp sweetener (Canderell Sprinkles)
• ½ tsp ground cinnamon
• some ginger powder, ground
• 150 ml cream substitute (Rama Cremefine for whipping)

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 50 minutes

WW – friendly – 2 P per portion

For the base (11 points), beat the eggs, sugar, and mineral water until frothy. Mix the flour with the baking powder and briefly stir in. Pour the mixture into a springform pan or silicone mold lined with baking paper. Bake in a preheated oven at 180°C (top/bottom heat) for about 8 minutes. Let the base cool for at least 30 minutes. Place a cake ring around the cake base. For the topping (13.5 points), coarsely grate the apples with the skin on. Mix the apple juice and custard powder in a large saucepan and heat gently, stirring constantly, until the mixture begins to set. Remove from the heat. Stir in the grated apples and season with the sugar, cinnamon, and ginger to taste. Spread the apple mixture over the base and let it set in the refrigerator for at least 3 to 4 hours (preferably overnight). Before serving, whip the Rama Cremefine until stiff peaks form and spread it over the cake. Tip: If you like, you can dust the cake with Canderell sprinkles and a little cinnamon.