Fine apple and vanilla cake

Ingredients for 1 servings:

• 250 g flour
• 80 g sugar
• 150 g butter
• 1 egg(s), size M
• 2 tsp, leveled baking powder
• 5 apples, 750 – 800 g
• 4 cups of whipped cream, 800 ml
• 1 vanilla pod(s)
• 60 g cornstarch
• 2 egg yolks
• 75 g sugar
• 2 tbsp almond flakes
• 1 tbsp powdered sugar, for sprinkling

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 55 minutes

Shortcrust pastry base filled with vanilla cream and apples.

Grease the bottom of a 26 cm diameter springform pan. Preheat the oven to 175°C (top and bottom heat). For the shortcrust pastry, mix the flour and baking powder in a mixing bowl. Add the remaining ingredients and, using the dough hook of a hand mixer, knead everything together, first on the lowest setting and then on the highest setting, until a dough forms, then form it into a ball. Roll out about half of the dough with a little flour on the bottom of the springform pan. Now place the springform pan rim around it. Prick the bottom of the dough several times with a fork. Shape the remaining dough into a log and place it on the tart base as a border. Press the log down to create a 4 cm high border. For the filling, peel and quarter the apples, remove the cores, slice the flesh, and arrange them in the pan. Scrape out the vanilla pod and mix the seeds with the cornstarch, egg yolks, sugar, and 200 ml of cream. Mix well to avoid lumps. Bring the remaining cream to a boil, remove from the heat, stir in the vanilla cream with a whisk, and bring to a boil briefly. Immediately pour the mixture over the apples and smooth it down. Place the pan on the lower oven rack. Bake the cake for about 75 minutes. 15 minutes before the end of the baking time, sprinkle the flaked almonds over the cake. After baking, let the cake cool in the pan for 20 minutes, then remove from the springform pan, let it cool on a wire rack, and sprinkle with powdered sugar before serving.