Quick sponge cake with apples and egg liqueur

Ingredients for 1 servings:

• 2 tbsp sugar, brown or white
• 2 large apples, possibly more, depending on size
• 125 g flour
• 125 g butter, soft
• 80 g sugar, depending on the sweetness of the apples up to 100 g
• 1 tsp baking powder
• 3 tbsp eggnog
• 1 packet of vanilla sugar
• 2 eggs
• some powdered sugar for dusting
• Butter for greasing the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

A variable recipe for a fruit cake made from sponge cake

Grease a tart or springform pan and sprinkle the bottom with 2 tablespoons of brown sugar. Peel and core the apples, cut them into eighths, and arrange them evenly on the bottom of the pan with apples. Work carefully, as this will be the top of the cake. Preheat the oven to 180°C fan/convection oven. Using a food processor, make a smooth batter from butter, vanilla sugar, flour, baking powder, sugar, eggs, and advocaat. Spread the batter over the apple slices, ensuring the apple slices are covered. Bake the cake for about 30-35 minutes. Then, while still warm, turn it out onto a serving platter. Sprinkle with powdered sugar and serve with whipped cream. It tastes best lukewarm. Tip: You can also bake the cake with peaches or apricots and apricot brandy, or orange or tangerine segments and Cointreau instead of apples and advocaat. These fruits are mixed into the batter, as otherwise it won’t turn out as well. If you don’t like alcohol, replace it with milk.