Knead a shortcrust pastry from margarine, 75 g sugar, egg, flour and baking powder. Add a little more flour if necessary. Roll out 2/3 of the dough in a springform pan and form a 3 - 4 cm high edge with the remaining 1/3.
Peel the apples, core them with the apple cutter, halve and cut into slices about 5 mm wide. Layer horizontally on the dough. If there are bits of apple left over, they can be shredded to fill the gaps.
Mix the pudding powder and the remaining sugar with a mug of cream. Bring the rest of the cream to the boil. Add the mixed pudding powder and bring to the boil briefly. Pour the hot mixture over the apples and shake the springform pan a little. Optionally, thin apple slices can be placed on top as a decoration. Bake at 180 degrees for 60 minutes.
Sprinkle with the sugar-cinnamon mixture while it is still hot and allow to cool. Optionally pour a clear cake topping over it. You can also add raisins pickled in rum to the apples.
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