Emsland apple cake

Ingredients for 1 servings:

• 220 g flour
• 1 egg(s)
• 75 g butter
• 75 g sugar
• 1 packet of vanilla sugar
• 1 tsp baking powder
• 1 kg apples, sour, e.g. Boskoop (after peeling and cleaning, about 800g should remain)
• 2 packs of pudding powder, vanilla
• 2 packets of vanilla sugar
• 750 ml cloudy apple juice
• possibly sugar, a few tsp
• 1 cup whipped cream, sweetened and whipped until stiff
• possibly chocolate shavings, cinnamon, egg liqueur, brittle etc.

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Juicy apple cake, can be decorated in various ways

Knead the flour, egg, butter, sugar, vanilla sugar, and baking powder into a dough. It will be quite firm, perhaps crumbly. Roll out two-thirds of the dough onto the bottom of a springform pan lined with baking paper, and shape the other third into a 2-3 cm high rim. Grease the rim beforehand if necessary. It may seem like there’s not enough dough for this, but the base and rim can be thin. A tip: pull a freezer bag over your hand and press the dough into shape. For the filling, peel, core, and dice the apples. Make a pudding from the apple juice, vanilla sugar, and pudding mix according to the package instructions (use a large pot) and stir in the apple pieces. Simmer the mixture gently (5-10 minutes), stirring occasionally, until the apples begin to soften slightly. Add a little sugar or a pinch of cinnamon to taste. Pour the filling onto the dough and bake the apple tart at 170°C for about 60 minutes. Once cooled, spread the sweetened, stiffly whipped cream on top and dust with cinnamon sugar, sprinkle with praline or chocolate shavings, or drizzle with eggnog. Anything goes. We also serve the cake without the whipped cream, with the whipped cream served separately. It tastes especially good the next day or the day after.