Creamy apple pudding cake with cinnamon

Ingredients for 1 servings:

• 350 g flour
• 100 g margarine
• 100 g sugar
• 30 g starch flour OR:
• ½ pack of pudding powder, vanilla
• 1 tbsp vinegar
• 4 tbsp milk (soy), possibly more
• 500 ml milk (soy)
• 70 g starch flour and
• some vanilla powder OR:
• 1 ½ packs of pudding powder, vanilla
• 2 tbsp sugar
• 2 apples
• 1 tsp, heaped cinnamon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

aromatic, egg-free shortcrust pastry

This shortcrust pastry version contains slightly less fat than the classic, but tastes very similar—I actually prefer it much more, and it’s not as shoe-like. I used half whole-wheat flour and half white wheat flour. Soy-rice milk is easy to work with and tastes sweeter than cow’s milk. The filling is rich and creamy. The apple variety can be chosen according to taste. Those that are neither floury nor very juicy are best. Homegrown and organic apples do not need to be peeled. The skin will be completely invisible in the finished cake, and it gives the cake even more flavor. Preparation: Mix flour, sugar, and 30 g of starch (or ½ a packet of pudding powder) and knead with margarine, vinegar, and 4 tablespoons of milk. Add a little more milk if necessary until a firm dough forms. Refrigerate the dough. Cut the apples into 1 cm thick slices, removing the cores. Preheat oven to 180°C (top/bottom heat). Cover a springform pan (line or grease with baking paper if necessary) with 2/3 of the batter, covering the bottom and about 3 cm of the edges. Cover the bottom densely with apples. Bake for 15 minutes on the middle rack. Combine the milk with the remaining pudding mix (or cornstarch and vanilla powder), 2 tablespoons of sugar, and 1 heaped teaspoon of cinnamon. Bring to a boil while stirring. Remove the pan from the heat. Now cover the apples evenly with pudding and sprinkle the remaining batter on top as a crumble. Bake for another 20 to 30 minutes, until the crumble begins to brown slightly. Best enjoyed while still slightly warm.