Applesauce cake

Ingredients for 1 servings:

• 250 g flour
• 80 g sugar
• 1 egg(s)
• 130 g butter, room temperature
• ½ pack of baking powder
• 500 ml apple juice, 100% fruit content
• 2 tbsp sugar
• 2 packs of cream pudding powder
• 1 jar applesauce
• 2 cups of cream
• 2 packs of cream stiffener
• some cinnamon sugar for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 50 minutes; Total time approx. 9 hours 10 minutes

Grandma’s recipe, from a 26 or 28 cm springform pan

This cake should definitely be made a day in advance! Quickly knead all of the dough ingredients together. Press the dough into a greased 26cm or 28cm springform pan, forming a rim about 4cm high. For the filling, bring the apple juice and sugar to a boil, stir in the custard powder mixed with a little apple juice, and let the custard simmer for 1 minute. Stir in the applesauce. Spread the mixture onto the shortcrust pastry and bake the cake at 180°C (top/bottom heat) for 45-50 minutes. Allow to cool in the springform pan. Once the cake has cooled, refrigerate overnight to allow the topping to set. Whip the cream with cream stiffener until stiff peaks form and spread it onto the cold apple mixture. Sprinkle with cinnamon sugar. Refrigerate again until ready to serve. Remove the sides of the springform pan just before serving.