Autumnal little apple and cinnamon cake

Ingredients for 1 servings:

• 3 eggs
• 1 packet of vanilla sugar
• 1 tsp cinnamon
• 50 g sugar
• 100 g flour
• 1 packet of baking powder
• 500 ml whipped cream
• 2 packs of cream stiffener
• some eggnog or amaretto syrup, as desired
• 3 small apples
• 1 packet of vanilla pudding powder
• 400 ml apple juice (direct juice, naturally cloudy)
• 30 g sugar
• some vanilla, crushed, or vanilla pod, as desired
• 44 chocolate bars, preferably with baked apple flavor, for example from the discounter
• some brittle
• 60 g cornstarch

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

for a 20 cm springform pan, perfect for the cooler season.

You may need some ribbon for decoration. For the cake base: Preheat the oven to 160°C. Grease the springform pan with butter. Separate the eggs. Beat the egg whites for 8 to 10 minutes until stiff peaks form, slowly adding the sugar. Very carefully fold in the egg yolks. Mix the flour, cornstarch, baking powder, and cinnamon. Sift over the beaten egg whites and fold in even more carefully. Spread the batter in a 20 cm springform pan. Bake at 160 to 180°C for about 20 to 25 minutes. Test with a skewer before inserting the cake. Let the base cool on a wire rack. Once completely cool, cut the cake in half horizontally. For the filling: Peel and core the apples, and cut into small cubes. Bring the apple juice to a boil with the sugar. Mix 5 tablespoons of apple juice and the custard powder. When the apple juice boils, add the apples and let it cook for about 5 minutes. Then stir the mixed pudding mix into the boiling apple mixture until a pudding forms. Add vanilla or raisins, if desired. Let cool while stirring. Place a cake ring or springform pan around the cake layers. Set the top half of the layer aside, pour the apple mixture onto the cake layer, and let cool. In the meantime, whip the cream with cream stiffener, or if desired, 4 to 5 tablespoons of egg liqueur or amaretto syrup, until stiff peaks form. Spoon about 1/3 of the cream onto the cold apple pudding and place the cake lid on top. Remove the cake ring. Set some cream aside for decoration. Cover the cake with the remaining cream. Press the chocolate bars onto the sides of the cake. The bars will stick to the cream; I needed 36. Finally, tie the bars in place with a bow. Sprinkle brittle on top of the cake lid, or cut the remaining bars into pieces and sprinkle them on the cream. Use the reserved cream to place a dollop of cream between each bar. When it comes to bars, make sure you can always cut a piece of cake out of two bars. That’s enough, as the chocolate bars are very filling. I got the baked apple flavor chocolate bars in a pack of eleven at Aldi Nord.