Layered apple crumble cake

Ingredients for 1 servings:

• 750 g flour
• 1 tsp baking powder
• 250 g butter
• 4 eggs
• 250 g sugar
• 1 tbsp cocoa
• 2 kg apples
• 2 tsp cinnamon
• 1 packet of powder (cranberry cold soup, e.g., from Kisiel or raspberry-johannes cold soup from Dr. Oetker)

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 8 hours

with cocoa sprinkles and egg white cranberry filling

(The Winiary brand cranberry cold soup is available in Polish grocery stores and is called “Kisiel o smaku zurawinowym”; however, you can also omit the package altogether and simply add the sugar to the beaten egg whites, as described below.) Separate the eggs and beat the 4 egg yolks together with 2 tablespoons of sugar (from the 250 g) and the butter with a hand mixer or dough hook until frothy. Once everything is well blended and the butter and sugar have dissolved, sift in the flour and baking powder and continue kneading until a smooth dough forms. Divide the dough into three equal portions. Wrap two portions in plastic wrap, and return one portion to the mixing bowl and knead again with the cocoa powder until the dough is dark brown (add a little more cocoa powder if necessary). This cocoa powder dough is then also placed in a plastic wrap. All three doughs, wrapped in foil, are placed in the freezer for about 30 minutes. Meanwhile, peel, core, and grate the apples. Add the cinnamon (more or less than directed if needed). Heat everything in a saucepan while stirring – do not boil. Beat the egg whites of the four eggs, then slowly add the remaining sugar and the cranberry jelly (or Dr. Oetker cold soup). (You can also mix the remaining sugar with the jelly/cold soup and then add it.) Grate a white dough onto a baking sheet lined with baking paper (it should have high sides) so that white dough crumbles cover the bottom. Place this first layer in the oven for 10 to 15 minutes at 180 degrees Celsius (350 degrees Fahrenheit) (preheat oven to 350 degrees Fahrenheit). Next, spread the apple-cinnamon mixture evenly as a second layer over the pre-baked crumble or first layer. Now, grate another light-colored batter over the apple-cinnamon layer to create a third layer. The egg white mixture is then added to this layer as a fourth layer and spread evenly. The fifth and final layer is the cocoa batter, which is also grated and spread evenly over the egg white layer. The baking sheet is then placed in the oven for 45 to 60 minutes at 180 to 200 degrees Celsius (350 to 400 degrees Fahrenheit) (preheat oven for top/bottom heat). Experience has shown that ovens vary with this cake, although most bake with top/bottom heat, which is why a “range” in terms of time and temperature has been specified.