Summary

Ingredients

• 225 grams flour
• 1 teaspoon, leveled baking powder
• 75 grams sugar
• 1 packet vanilla sugar
• 1 small egg (s)
• 75 g mararine
• 1 pinch (s) salt
• 2 packs pudding powder, vanilla
• 750 ml apple juice, clear (or 375 apple juice + 375 white wine)
• 100 g suar
• 2 packs vanilla sugar
• 1 kg apples
• 250 ml cream
• 1 packet vanilla sugar
• 1 pack cream stabilizer

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Instructions

1. Make a shortcrust pastry from 225 g flour, 1 level teaspoon baking powder, 75 g sugar, 1 packet of vanilla sugar, 1 egg, 75 g butter and 1 pinch of salt and press 2/3 of the dough into a greased springform pan sprinkled with breadcrumbs , put the rest of the dough on the edge.
2. For the filling, peel and core the apples and cut into cubes. From 750 ml apple juice (or juice and wine mixture) approx. 6 tablespoons. remove and use it to mix the pudding powder. Heat the remaining juice with 100 g sugar and 2 sachets of vanilla sugar, stir in the mixed pudding powder and bring the pudding to the boil. Fold in the diced apples and spread the mixture over the shortcrust pastry.
3. Bake the cake at 170 ° C hot air for approx. 50 - 60 minutes.
4. Remove the cake from the edge with a knife and let it cool in the tin for at least 4 hours. Beat 250 ml of whipped cream with 1 sachet of vanilla sugar and 1 sachet of cream until stiff and decorate the cake with whipped cream.