Summary

Ingredients

• 200 g flour, luten-free (Schär Mix C)
• 120 g suar
• 125 g butter, cold, lactose-free
• 1 teaspoon baking powder, gluten-free
• 2 packs vanilla sugar
• 1 egg (s)
• 6 apples
• 500 ml apple juice
• 2 packs custard powder, gluten-free
• 200 g cream, lactose-free
• 200 g crème fraîche, lactose-free
• cinnamon sugar

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Instructions

1. Put the flour in the mixing bowl, then the sugar, baking powder, 1 sachet of vanilla sugar, the egg and finally the cold butter. Knead a shortcrust pastry, either with a food processor or mixer.
2. Now peel the apples and cut them into cubes, set aside.
3. Pour the apple juice into a saucepan, holding back a little to mix the sachets of vanilla pudding powder and 1 sachet of vanilla sugar. Bring the apple juice to the boil, remove from the stove and stir in the mixture. Now put it back on the stove and bring to the boil once more. Add the apple cubes and mix well, set aside.
4. Now line a springform pan with a sheet of baking paper and spread the shortcrust pastry, pulling up a small edge. The apples have ensured that the pudding mixture has cooled down and this can now be spread directly on the dough. Bake in an oven preheated to 200 degrees for 45 minutes. Use empirical values from your own stove! After baking, place on a cooling rack and let cool down well.
5. Whip the cream until stiff, then carefully fold in the crème fraîche and distribute the mixture on the well-cooled cake. Finally, sprinkle with a mixture of sugar and cinnamon.
6. Tip: I always take the butter out of the fridge, so the shortcrust dough doesn`t need to be refrigerated, but can be processed directly.