Juicy eggnog apple cake

Ingredients for 1 servings:

• Fat, for the shape
• 1.6 kg apples, small (approx. 12 pieces)
• 3 tbsp lemon juice
• 4 eggs
• 150 g sugar
• 2 tbsp vanilla sugar
• 1 pinch of salt
• 2 tbsp Calvados
• 200 ml oil (sunflower oil)
• 200 ml egg liqueur, + 2-3 tbsp
• 250 g flour, + 1 tbsp
• 1 tbsp baking powder
• Powdered sugar, for dusting
• 125 ml whipped cream

Instructions

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

Grease a 25cm springform pan. Cut 600g apples into small cubes and drizzle with 1 tbsp lemon juice. Quarter the remaining apples and drizzle with 2 tbsp lemon juice. Beat the eggs, sugar, 1 sachet of vanilla sugar, and salt for about 8 minutes until frothy. Whisk in the Calvados. Gradually add the oil and 200ml advocaat. Sift in 250g flour and baking powder and stir briefly. Dust the apple cubes with 1 tbsp flour and fold into the batter. Spread into the springform pan and arrange the apple quarters on top. Bake in a preheated oven at 150°C (fan oven) for 1 1/4 hours. While still hot, sprinkle with 1 sachet of vanilla sugar. Once cooled, sprinkle the cake with icing sugar. Whip the cream until stiff peaks and decorate the cake with whipped cream and 2-3 tbsp advocaat.