Swedish apple tart from the tray

Ingredients for 1 servings:

• 1 kg apples
• 150 g sugar
• 2 packs of pudding powder, vanilla
• 250 ml water
• 30 g butter
• ½ lime(s), the juice
• 4 eggs
• 3 tbsp water, warm
• 100 g sugar
• 1 packet of vanilla sugar
• 125 g flour
• 1 pinch of baking powder
• 2 cups whipped cream
• 2 tbsp chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

with sponge cake base

Quarter the apples, peel and core them, and coarsely grate them. Place the grated apples, sugar, vanilla pudding, and water in a saucepan and simmer for a few minutes. Remove from the heat. Add the butter and lime juice and stir in. Allow to cool. For the base, first separate the eggs. Beat the egg yolks with warm water until frothy. Gradually add 80g of sugar and the vanilla sugar. Stir until creamy (approx. 5 minutes). Beat the egg whites until stiff peaks form and then add the remaining sugar. Pour the beaten egg whites onto the cream. Mix the flour and baking powder and sift them onto the beaten egg whites. Carefully fold everything into the egg yolk cream. Do not stir! Place baking paper on a baking tray. Spread the batter on top. Preheat oven to 175°C (fan oven). Bake on the middle rack for approx. 8 minutes. The base should be just light brown. Spread out a tea towel. Place the baked base on the towel to cool. Once the base and baking sheet have cooled, return the base to the baking sheet. Spread the apple mixture on top. The cake should then be refrigerated for at least 3 hours. Shortly before serving, whip the cream until stiff and spread it on the cake. Finally, sprinkle the grated chocolate over the cake.