Swedish Advent cake with apples, saffron and nuts

Ingredients for 1 servings:

• 280 g wheat flour
• 2 tsp baking powder
• 200 g sugar
• 2 tsp vanilla sugar
• 175 g butter
• 2 eggs
• 100 ml milk
• 100 ml whipped cream, liquid
• 1 egg yolk
• 1 tbsp cornstarch
• 1 tbsp sugar
• ½ g saffron
• 1 tsp vanilla sugar
• 3 apples
• 50 g nuts, mixed, chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Advenskaka med saffran och nötter, from a 24 springform pan, approx. 8 pieces

Preheat the oven to 200°C. For the pastry, cream the butter until light and fluffy. Add the sugar, vanilla sugar, eggs, flour, and baking powder and mix everything into a dough. Pour half of the dough into a 24cm springform pan as the cake base. Chill the springform pan and the remaining dough. For the saffron cream, put all the ingredients except the vanilla sugar in a saucepan and heat while stirring until the cream thickens; do not allow the mixture to boil. Finally, stir in the vanilla sugar. For the filling, peel and quarter the apples, core them, and slice the quarters. Spread the saffron cream on the cake base. Arrange the apple slices on the cream and scatter the roughly chopped nuts over the top. Roll out the remaining pastry and place it on the cake. The dough is quite sticky, so make sure you sprinkle plenty of flour on the worktop, the dough, and the rolling pin. I place the lid in half on top of the cake. Bake the cake on the bottom rack of the oven for about 35 minutes.