Summary

Ingredients

For the ground:

• 2 egg (s)
• 45 g suar
• some mineral water
• 80 g flour
• 1 teaspoon Baking powder

For covering:

• 5 m apples, approx. 00 - 600 g, coarsely grated with the skin
• 500 ml apple juice, naturally cloudy, unsweetened
• 2 packs custard powder (vanilla)
• 4 tablespoon sweetener (Canderell powder)
• 0.5 teaspoon ½ cinnamon, ground
• some ground ginger powder
• 150 ml cream substitute (Rama Cremefine for whipping)

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Instructions

1. For the base (11 points), beat eggs, sugar and mineral water until frothy. Mix flour with baking powder and stir in briefly. Put the whole thing in a springform pan or silicone pan lined with baking paper.
2. Bake in a preheated oven for approx. 8 minutes at 180 degrees top / bottom heat.
3. Let the bottom cool down for at least 30 minutes. Place a cake ring around the cake base.
4. For the topping (13.5 points), roughly grate the apples with the skin. Mix apple juice and pudding powder in a large saucepan and heat very slowly while stirring until the mixture slowly solidifies - remove from heat. Stir in the grated apples and season with the sprinkling of sugar, cinnamon and ginger. Spread the apple mixture on the floor and let it set in the refrigerator for at least 3 to 4 hours (preferably overnight).
5. Before serving, whip the Rama Cremefine until it is very stiff and spread on the cake.
6. Tip: If you like, you can dust the cake with Canderell sweetness and a little cinnamon.