Gluten-free apple cake with walnut caramel cream

Ingredients for 1 servings:

• 100 g coconut flour
• 80 g flour mix for cakes, gluten-free
• 3 eggs
• 150 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 100 ml milk
• 150 g apples
• 1 packet of baking powder
• 100 g walnuts
• 200 g sugar
• 200 ml cream

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

gluten-free

Preheat the oven to 170°C (top/bottom heat). Peel and slice the apples. Separate the eggs and beat the egg whites until stiff peaks form. Mix together the butter, sugar, vanilla sugar, and egg yolks. Slowly add the flour and baking powder through a sieve. Mix all ingredients together and carefully fold in the egg whites. Add enough milk to form a light, yet soft, and spreadable batter. Pour half of the batter into a springform pan and add the apples, then fill with the rest. Bake the cake for 40 minutes at 170°C. For the topping, toast the walnuts in a pan until lightly browned. Caramelize 200g of sugar in a pan, deglaze with 200ml of cream, and stir until dissolved. Mix with the walnuts and pour over the cake, which is still in the baking pan, and let cool. Only then remove the cake from the pan.