Make a batter from the above ingredients and fill it in a greased springform pan. Press evenly while carefully pulling the dough up evenly along the edge with your fingers.
PRE-BAKE at 220 ° C (gas setting 4 - 5) for 10 minutes.
In the meantime, peel the apples and carefully cut out the cores with a core cutter. If necessary, drizzle a little lemon juice so that the apples do not turn brown.
For the cream, prepare the pudding according to the instructions (but with the CREAM instead of milk !!!).
After prebaking, take the pan out of the oven, carefully place the 8 whole apples in it, spread the pudding cream evenly over it and put it in the oven again for 1 hour.
Bake at approx. 180 ° C to finish. The vanilla cream should be golden yellow in color.
Let the cake cool completely IN the pan.
Prepare the icing with the apple juice (instead of water) according to the instructions and cover the cake with it very carefully. Make sure that the outer edge is also covered with the cast. The icing protects the apples from the formation of mold and in the places where no icing has been applied, it starts to mold slightly in warm weather.
After glazing, put the cake in the refrigerator overnight and take it out just before serving. Keep in the refrigerator again and again. This is how it stays fresh the longest.
.. bombastic and powerful . but great !!
Tip:
If you don`t have a core casing cutter on hand, simply quarter the apples, cut out the core and put the quarters back together on the pre-baked dough. It`s awkward - but it also works.
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