Apple Puree Cake with Vanilla Pudding Cream
Ingredients
Biscuit base
- 3 eggs (size M)
- 120 g sugar
- 2 tbsp hot water
- 100 g wheat flour (type 405)
- 30 g starch
- 1 tsp baking powder
Apple puree filling
- 500 ml apple juice
- 2 tbsp sugar
- 2 packets vanilla pudding powder
- 400 g apple puree
Cream
- 200 g heavy cream
- 2 packets whipping cream stabilizer
- 1 packet vanilla sugar
- 200 g quark
- 1 tsp baking cocoa
Preparation
Preheat oven to 180°C top and bottom heat (convection: 160°C). Line a 26 cm springform pan with baking paper
For the biscuit base, beat eggs and sugar until foamy, then add hot water. Mix flour, starch and baking powder in a bowl, sift and fold into the egg mixture
Pour the biscuit batter into the pan and smooth the top. Bake for 25 minutes, then cool completely. Remove from pan, place on cake plate and set a cake ring
For the apple puree filling, bring two-thirds of the apple juice to a boil. Mix remaining apple juice with sugar and vanilla pudding powder until smooth
Stir the pudding mixture into the boiling apple juice and cook for 2 minutes. Cool slightly, then stir in the apple puree
Spread the apple puree filling over the biscuit base. Chill for 1 hour until set
Whip heavy cream with whipping cream stabilizer and vanilla sugar until stiff. Gently fold in quark and baking cocoa
Spread the cream over the set apple puree layer. Chill for 2 hours before serving
