Fruity apple cake

Ingredients for 1 servings:

• 170 g flour
• 70 g almonds, ground
• 1 tsp baking powder
• 1 pinch of salt
• 70 g sugar
• 1 packet of vanilla sugar
• 120 g butter
• 1 egg(s)
• 1 kg apples
• 130 g sugar
• 1 tbsp lemon juice
• 2 packets of vanilla pudding powder
• 1 tsp cinnamon
• 200 ml water
• 500 ml orange juice, unsweetened
• 3 tbsp almond flakes, for sprinkling

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 20 minutes

with almonds

For the shortcrust pastry, mix the flour, ground almonds, baking powder, and a pinch of salt together well. Add the sugar, vanilla sugar, egg, and butter cut into small pieces, and knead by hand into a smooth, not very firm shortcrust pastry. Wrap the dough in cling film and let it rest in the refrigerator for a while. For the cream, peel the apples and set aside about 350g. Cut the remaining apples, about 650g, into thin slices or wedges and place them in a slightly larger saucepan. Add 200ml of water and 1 tablespoon of lemon juice, and bring the apples to a boil. Strain the apples through a sieve, reserving the cooking liquid. Return the liquid to the pan and add 500ml of orange juice. Put the custard powder in a bowl, mix well with the sugar and cinnamon, and stir in a few tablespoons of liquid from the saucepan. Bring the liquid in the saucepan to a boil, remove the pan from the heat, and whisk in the custard powder. Return the pan to the heat and cook, stirring constantly, until it forms a very thick paste. Pull the pan to one side and fold the pre-cooked apple slices into the custard. Grease a 26 cm springform pan and lightly dust the bottom and sides with flour. Press the cold shortcrust pastry into the pan with your hands, using your fingers to push the dough up about 2 cm from the edge of the pan. Spread the custard-apple mixture, which has cooled slightly in the meantime, evenly over the pastry. Cut the remaining peeled apples into thin slices or wedges and arrange them next to each other – not fanned out – on top. Sprinkle the entire cake with the flaked almonds. Immediately bake the cake in a preheated oven at 200 °C (top/bottom heat) for 20 minutes. Then reduce the oven temperature to 180 °C (350 °F) and bake the cake for another 45 minutes. If the cake is getting too brown on the surface, cover it with aluminum foil for the last 15 minutes. Place the baked cake on a wire rack and let it cool completely until the next day. Only then, carefully loosen the springform pan edge with a knife, open it, and remove it. This fruity apple cake tastes especially delicious with some whipped cream.