This apple cake with cream and cinnamon topping is more than just a recipe; it is an invitation to rediscover traditional tastes and play with textures and aromas. It’s perfect for any season and guarantees your guests will be impressed.
INGREDIENTS
For the shortcrust pastry:
200 g flour
75 g butter or margarine
65 g sugar
1 large egg(s)
½ pack of baking powder, ( 1/2 pack)
For the filling: (Topping 1)
1 kg apples, tart
750 ml apple juice or cider
175 g sugar
2 packs of pudding powder, vanilla
For the topping: (Topping 2)
2 cups of cream
2 packs of vanilla sugar
a little cinnamon (for dusting)
INSTRUCTIONS
Sift the flour onto a work surface and make a well in the middle.
Add the cold butter, sugar and egg to the well.
Quickly knead all the ingredients into a smooth dough.
Wrap the dough in cling film and let it rest in the fridge for 30 minutes.
Prepare the cake (topping 1):
Preheat the oven to 175 degrees.
Roll out the dough and line a greased springform pan with it, forming an edge.
Distribute the apple slices evenly over the dough base.
Mix apple juice (or cider) with sugar and pudding powder in a saucepan, bring to the boil and allow to thicken, stirring constantly.
Pour the pudding mixture over the apple slices.
Bake the cake in the preheated oven for about 1 hour, until the apple filling is firm and the edge of the dough is golden brown.
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