Burnt nut and apple cake

Ingredients for 1 servings:

• 150 g butter
• 150 g sugar
• 4 eggs
• 200 g hazelnuts, ground
• 50 g flour
• 1 tsp baking powder
• Fat and flour for the mold
• 2 bags of vanilla pudding powder
• 50 g sugar
• 500 ml apple juice, naturally cloudy
• 3 apples, sour
• 1 bag(s) of dark chocolate coating
• 200 g mixed nuts
• 50 ml water
• 50 g sugar
• 1 bag of vanilla sugar
• 1 pinch(s) cinnamon, to taste

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Nut sponge cake, apple pudding and roasted nuts

Preheat the oven to 175°C. Grease and flour a 26 cm springform pan with butter and flour. Cream together the butter and sugar until creamy. Beat in the eggs one at a time. Mix the hazelnuts, flour, and baking powder and stir in. Pour the batter into the springform pan and bake for 30-35 minutes. Let the cake cool, then slice it horizontally once. Peel the apples and cut them into small pieces or coarsely grate them. Mix the vanilla pudding powder with the sugar. Mix the mixture with 5 tablespoons of apple juice. Bring the remaining apple juice to a boil. Whisk in the vanilla pudding powder and sugar mixture and cook for one minute, stirring continuously. Mix the apple pieces into the still-hot pudding. Pour the pudding into a bowl and cover with plastic wrap. Place a cake ring around the bottom layer and spread the apple pudding evenly over it. Place the top layer on top. Chill the cake. Heat a non-stick pan. Bring the water to a boil with the sugar and vanilla sugar, and a pinch of cinnamon if desired. Stir in the mixed nuts. The sugar will initially be somewhat crumbly. Continue heating, stirring constantly, until it becomes liquid again. Spread the roasted nuts on a sheet of baking paper, separating them if necessary. Allow the roasted nuts to cool. Melt the chocolate coating (or a bar of chocolate) and spread it evenly over the top of the cake. Arrange the roasted nuts decoratively on top.