Westerwald apple cake

Ingredients for 1 servings:

• 65 g butter
• 50 g sugar
• 1 pinch of salt
• 1 egg(s)
• 150 g flour
• 1 tsp baking powder
• 1 packet of vanilla sugar
• 1 liter of cream
• 2 packs of pudding powder, vanilla for cooking
• 8 apples (Cox Orange or James Grive)
• possibly lemon juice
• 2 packs of cake glaze, clear
• ½ liter apple juice, good, naturally cloudy

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

calorie-packed good – and always worth a sin

Make a batter from the above ingredients and pour into a greased springform pan. Press down evenly and carefully pull the dough up slightly at the edges with your fingers. PRE-BAKE at 220°C (Gas Mark 4-5) for 10 minutes. In the meantime, peel the apples and carefully core them using a corer. Sprinkle with a little lemon juice to prevent the apples from browning. For the custard, prepare the custard according to the instructions (but with CREAM instead of milk!!!). After pre-baking, remove the pan from the oven, carefully place the 8 whole apples in it, spread the custard cream evenly over the top and put back in the oven for ANOTHER hour. Finish baking at approx. 180°C. The vanilla cream should be golden yellow. Allow the cake to cool completely IN the pan. Prepare the glaze according to the instructions using the apple juice (instead of water) and very carefully cover the cake with it. Make sure that the outer edge is also covered with the glaze. The glaze protects the apples from mold, and in warm weather, the areas where no glaze has been applied are likely to start to mold. After glazing, it’s best to put the cake in the fridge overnight and take it out just before serving. Keep it in the fridge regularly. This will keep it fresh for the longest time. …..calorie-packed and rich …. but absolutely brilliant!! Tip: If you don’t have a corer to hand, simply quarter the apples, cut out the cores, and put the quarters back together on the pre-baked pastry. It’s quite tedious – but it works.