John Myers
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Small Apple Pudding Cake with Whipped Cream and Cinnamon
The perfect small apple pudding cake with whipped cream and cinnamon recipe with a picture and simple step-by-step instructions.
For the dough:
- 120 g Sugar
- 1 packet Lemon sugar
- 3 Eggs
- 60 ml Oil
- 60 ml Water
- 150 g Flour
- 1 Teaspoon (level) Baking powder
For the apple filling:
- 2 packet Custard powder
- 1 Teaspoon (level) Cinammon
- 60 g Sugar
- 500 ml Apple juice naturally cloudy
- 3 Apples
For the whipped cream:
- 200 ml Cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- Cinnamon sugar
- Preheat the oven to 180 ° top / bottom heat. Separate eggs. Beat egg whites until stiff. Mix the sugar with the egg yolks until frothy. Add oil and water, mix flour with baking powder, sieve and fold in alternately with the beaten egg white. Place in a greased springform pan (20 cm) and bake for about 20 minutes.
- Prepare a pudding from the pudding powder, apple juice, cinnamon and sugar. Peel the apples. Roughly grate the peeled apples and add them to the pudding. Place a cake ring around the biscuit. Spread the cream on the biscuit and let it cool down. Chill for at least 1 hour.
- Before serving, whip the cream with the cream stiffener and vanilla sugar until stiff and pour onto the apple pudding and sprinkle with cinnamon sugar.
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