Applesauce – spice – sponge cake

Ingredients for 12 servings:

• 520 g flour
• 5 tsp baking powder
• 1 tsp salt
• 2 ½ tsp cinnamon
• 1 ½ tsp nutmeg
• 200 g butter
• 400 g sugar
• 1 tbsp vanilla sugar
• 2 eggs
• 400 g applesauce
• 100 g raisins
• 120 g butter
• 150 g sugar
• ½ tsp vanilla sugar
• 340 ml condensed milk
• 3 egg yolks
• 200 g desiccated coconut
• 200 g nuts (pecans)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together the butter, sugar, vanilla sugar, eggs, and applesauce. Briefly stir in the flour mixture, then fold in the raisins. Line a 30 cm springform pan with baking paper and pour in the batter. Bake in a preheated oven (150 degrees Celsius fan-assisted) for about 45 minutes. After baking, cover the cake with aluminum foil and let it cool. The cake tastes delicious dusted with powdered sugar, but the crowning glory is a coconut and pecan glaze: Melt 120 g butter, add 150 g sugar and 1/2 teaspoon vanilla sugar, 340 ml condensed milk, and 3 egg yolks, and bring to a boil while stirring. Simmer for 10 minutes until the mixture thickens. Remove the pan from the heat and stir in 200 g coconut flakes and 200 g pecans (or hazelnuts) to the mixture. Truly American! The applesauce makes the cake super moist.