Saarland Viez cake

Ingredients for 1 servings:

• 150 g flour
• 325 g sugar
• 100 g butter
• 1 egg(s)
• 750 ml apple wine (Viez)
• 2 packs of pudding powder, vanilla
• 1 kg apples
• 2 cups of cream
• 2 packs of cream stiffener
• 100 g almond flakes
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

Apple cider cake

Knead 75g of sugar, the flour, the butter, and the egg into a shortcrust pastry and chill in the refrigerator. Then cook the cider, remaining sugar, and vanilla pudding. Wash, peel, and finely chop the apples. Then add to the cider pudding. Grease a 26cm springform pan with the shortcrust pastry, forming a raised edge, and pour in the mixture. Bake in a preheated oven at 180°C (top/bottom heat) for about 60 minutes. Let cool in the refrigerator for a day, then whip the cream with the setting cream and fill the pan. Finally, toast the flaked almonds in a dry pan and garnish the cake with them.