Christmas speculatius slices

Ingredients for 1 servings:

• 4 eggs
• 120 g sugar
• 120 g flour
• 40 g cornstarch
• 1 pinch of salt
• some vanilla
• 850 g apples and pears, or just one variety
• 1 tsp cinnamon
• 450 ml apple juice
• 75 g cornstarch
• 2 packets of vanilla sugar or vanilla extract
• 450 g quark or quark-sour cream mixture
• 300 g cream
• 4 tsp San-apart
• vanilla sugar
• 250 g speculatius biscuits for topping (or more if needed)

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 55 minutes

with cinnamon, apple pudding and quark cream

Preheat oven to 180°C (top/bottom heat). Line a baking tray with baking paper and a baking frame. For the sponge cake, beat the eggs with salt and sugar for about 15 minutes until frothy. Mix the flour with the cornstarch, sift it onto the egg foam and carefully fold it in. Place the batter on the baking tray, smooth it out and bake in the preheated oven for about 15 minutes. Let it cool in the baking frame. In the meantime, for the pudding, peel the apples and pears and cut them into small cubes or grate them. Add a little lemon juice if necessary to prevent the apples from browning. Add the cinnamon. Mix 4-5 tablespoons of the apple juice with the cornstarch and vanilla sugar. Bring the remaining apple juice to a boil with the apple and pear pieces, stir in the cornstarch and stir until a pudding forms. Pour the pudding, while still warm, onto the sponge cake and smooth it down. Let it cool completely. For the cream, whip the cream with 2 teaspoons of San-apart until stiff peaks. Mix the quark with vanilla sugar and 2 teaspoons of San-apart until smooth. Fold in the cream. Spread the cream over the cooled pudding. Finally, cover with the speculatius biscuits. Let the cake rest for a few hours to allow the biscuits to soften.