John Myers
Ingredients for 1 servings:
- 1 sponge cake
- 8 apples, depending on size
- 1 lemon(s), juice
- 3 eggs
- 50 g butter
- 250 g sugar
- 2 packets of vanilla pudding powder
- 200 ml white wine
- 1 pack of cream stiffener
- 2 cups of cream, approx. 200 g each
- e.g. chocolate sprinkles
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 50 minutes
Place the sponge cake on a cake plate and set aside using a cake ring. Melt the butter. Grate the apples and mix with the lemon juice, eggs, butter, and sugar. Mix the custard powder with the wine. Add a little more liquid if necessary. Bring everything together in a saucepan and bring to a boil, stirring constantly, until the mixture begins to thicken slightly. Stir vigorously to prevent the eggs from curdling. Then pour the mixture onto the sponge cake base, spread it evenly, and let it cool. Once cooled, spread the whipped cream (made with the cream stabilizer) on top and chill the apple cake in the refrigerator. Before serving, remove the cake ring and sprinkle the cake with chocolate sprinkles.
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