Creamy apple cake

Ingredients for 1 servings:

• 1 ½ kg apples
• 3 tbsp lemon juice
• 300 ml apple juice
• 1 packet of vanilla pudding powder
• 4 tbsp sugar
• 150 g sugar
• 100 g butter, soft
• 1 pinch of salt
• 2 m.-sized eggs
• 150 g flour
• 1 tsp baking powder
• 125 g double cream
• 2 tbsp almonds, sliced
• powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Peel, quarter, and core the apples. Cut the apple quarters into pieces and drizzle with lemon juice. Bring 250 ml of apple juice to a boil. Mix the custard powder, 4 tablespoons of sugar, and 50 ml of apple juice until smooth. Thicken the apple juice with it. Stir in the apple pieces and remove the pan from the heat. For the sponge cake, mix the fat, 150 g of sugar, and salt until creamy. Stir in the eggs one at a time. Mix the flour and baking powder and stir into the batter alternately with the double cream. Pour the batter into a greased springform pan (26 cm Ø) and smooth it down. Distribute the apples on top of the batter. Bake in a preheated oven on the lower rack (electric oven: 200 °C/ fan: 175 °C/ gas mark 3) for 75 – 90 minutes (use a toothpick to check if it’s done!!!). Sprinkle the almonds over the cake 15 minutes before the end of the baking time. Let the cake rest in the pan for about 10 minutes, then carefully loosen the springform pan and let the cake cool completely. Dust with powdered sugar.