Filled Pudding – Apple Pie

Put the cold butter, vanilla sugar, sugar, eggs and flour in a mixing bowl and make a shortcrust pastry. Shape the shortcrust pastry into a ball, wrap it in foil and put it in the fridge for approx. 30 - 40 minutes.

In the meantime, peel the apples, remove the core and cut into medium-sized cubes. Put the cream in a saucepan, add half of the sugar and stir briefly. Mix the remaining sugar with the custard powder. Now cook the pudding according to the instructions.

Let the finished pudding cool slightly. Now fold the apple cubes into the slightly cooled pudding.

Roll out the shortcrust pastry on the bottom of a prepared springform pan and pull up one edge. Put the pudding and apple mixture on the dough, smooth it out and sprinkle with the almond flakes.

Place the cake in the oven preheated to 150 degrees (convection) and bake for about 60 minutes. When the baking time is over, take it out of the oven, let it cool down for 15 minutes, remove it from the springform pan (but don't remove the edge) and let it cool down.