Walnut and Apple Cake

Ingredients for 1 servings:

• 3 eggs
• 120 g sugar
• 1 packet of vanilla sugar
• 2 tbsp rum
• 100 g flour
• 2 tsp baking powder
• 160 g ground walnuts
• 4 large apples
• 500 ml apple juice
• 1 pack of pudding powder, vanilla
• 3 tbsp sugar
• 200 g cream cheese
• 250 g sour cream
• 80 g powdered sugar
• some lemon peel, grated
• 7 sheets of gelatin
• 250 g whipped cream
• some egg liqueur, for drizzling
• 40 g chopped walnuts for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

For the batter, beat the eggs, sugar, vanilla sugar, and rum until thick and foamy. Mix the flour with the baking powder and walnuts and carefully fold in. Pour the batter into a greased springform pan (26 cm diameter) and smooth it down. Bake at 180 degrees Celsius for about 30-40 minutes. Let it cool. For the apple filling, peel and eighth the apples. Cut out the cores and slice the apples. Place them in a saucepan with the apple juice (reserve some for making the custard powder) and the sugar and simmer for about 5 minutes. Then mix the custard powder with a little apple juice, stir it into the apple compote, bring to a boil, and then let it cool. Place the baked tart base on a cake plate and place a cake ring around it. Pour the cooled apple filling on top. For the topping, soak the gelatin in cold water. Mix together the cream cheese, sour cream, icing sugar, and lemon zest. Dissolve the gelatin according to the package instructions and stir in. As soon as the cream begins to set, fold in the stiffly whipped cream. Pour this cream over the apple filling and spread evenly. Refrigerate the cake for about 4 hours. Then remove the cake ring and drizzle the surface with a little advocaat and sprinkle with chopped walnuts.