Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 75 g butter or mararine
• 65 g suar
• 1 large egg (s)
• 0.5 ½ pack baking powder, (1/2 pack)

For the filling: (Topping 1)

• 1 kg apples, tart
• 750 ml apple juice or cider
• 175 grams sugar
• 2 packs pudding powder, vanilla

For the topping: (Topping 2)

• 2 cups cream
• 2 packs vanilla sugar
• some cinnamon, (for dusting)

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Instructions

1. Preparation of shortcrust pastry:
2. Sieve the flour on a baking board and make a well in the middle. Spread the butter (at room temperature) in flakes on top. Scatter the sugar over the flour and place the egg in the middle. With your hands as cool as possible, knead all the ingredients quickly to form a smooth shortcrust pastry. Wrap the dough in foil or put it in a tupper bowl in the refrigerator for 30 minutes.
3. (It can of course also be processed into dough in the food processor with a dough hook.)
4. Preparation of the cake (topping 1):
5. Roll out the shortcrust pastry and put in a cake pan.
6. Finely chop the apples and spread on the shortcrust pastry.
7. Bring 3/4 l apple juice (or cider) with sugar and vanilla pudding to the boil and spread over the apples.
8. Bake at 175 degrees for 1 hour.
9. Cake preparation (topping 2)
10. When the cake is still warm, loosen the edge with the knife (this is not necessary with Lumara or Vemmina molds).
11. Whip the cream with vanilla sugar (if you don`t like it so sweet, you can just take 1 packet of vanilla sugar) until stiff, spread it on the cooled cake and sprinkle with a little cinnamon.