Parisian applesauce cake

Ingredients for 1 servings:

• 250 g flour
• 1 tsp baking powder
• 2 tbsp sugar
• 1 tbsp vanilla sugar (bourbon)
• 1 egg(s)
• 125 g butter
• ½ pkt. pudding powder, vanilla
• 150 ml milk
• 750 g applesauce, sweetened
• 1 egg yolk
• 1 tbsp milk
• possibly wafers (juice-stopping wafers)

Instructions

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

Parisian tart

Make a dough from the dough ingredients and chill it for 30 minutes. Make a stiff pudding from the pudding powder and milk and let it cool for 30 minutes, then stir it into the applesauce. Grease a 26 cm springform pan and sprinkle with breadcrumbs. Roll out about half of the dough on the bottom of the springform pan. Shape 2/3 of the remaining dough into a log and line the sides of the springform pan 3 cm high with it. Prick the dough base several times with a fork and line with juice-stopping wafers if desired. Spread the applesauce mixture on top. Roll out the remaining dough to about 3 mm thick and cut out strips about 5 mm wide and arrange them in a lattice pattern on top of the filling. Whisk the egg yolk with the milk and brush the dough lattice with it. Bake the cake at 200 °C (180 °C fan-assisted oven) for about 45 minutes.