Swedish apple cake

Ingredients for 1 servings:

• 3 eggs
• 50 g sugar
• 50 g sugar
• 125 g sugar
• ½ pack of vanilla sugar
• 1 pinch of salt
• 75 g flour
• 1 tsp, leveled baking powder
• 1 kg apples
• 1 pack of pudding powder
• 150 g butter
• 200 g whipped cream
• 1 tbsp chocolate shavings
• n. B. Apple slice(s) for decoration
• 125 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

with homemade base, from a 26 cm springform pan

Line the bottom of a 26 cm springform pan with baking paper. Separate the eggs. Beat the egg yolks, 3 tablespoons of lukewarm water, 50 g of sugar, and vanilla sugar until frothy. Beat the egg whites and salt until stiff peaks form. While continuing to beat, sprinkle in 50 g of sugar and continue beating until completely dissolved. Add to the egg yolk mixture. Sift in the flour and baking powder and carefully fold in with a whisk. Spread into the pan. Bake in a preheated oven (top/bottom heat: 200°C, fan: 175°C, gas mark 3) for approx. 25 minutes. Allow to cool. Peel and coarsely grate the apples. Mix with 125 g of sugar. Mix the custard powder and 1/8 l of water in a saucepan. Add the grated apple and the butter in pieces. Bring to a boil while stirring and simmer for 1-2 minutes, stirring frequently. Allow to cool for 5-10 minutes. Spread the apple mixture over the sponge cake. Let it cool. Refrigerate for about 2 hours. Whip the cream until stiff and spread it over the apple mixture. Decorate the cake with chocolate shavings and apple slices.