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Glass 250 ml
Mold 20x30 cm
Ingredients:
Sponge cake:
3 whole eggs at room temperature
8 tablespoons of sugar (a little over half a cup)
Beat until white, fluffy
7 tablespoons of wheat flour (approx. 3/4 cup)
1 tablespoon of potato flour
Sift and mix gently
Pour the dough into a 20x30 cm form
Bake for about 30 minutes (until the stick is dry) without convection, using the top-down heater in an oven preheated to 160 degrees.
Apple pie pudding:
3-4 apples
Wash, peel, remove seeds and cut into smaller pieces.
3 tablespoons of sugar
3 cups of apple juice (save some for the pudding)
Leftover apple juice
2 sugar-free cream puddings (40g each)
Mix and set aside
Cook on low heat until the apples are soft.
While the apples are cooking, prepare the sponge cake. Cut off the top layer and leave it for sprinkling the cake
Add the previously prepared pudding and mix intensively. Bring to a boil and cook for a while until the pudding thickens.
Soak the sponge cake with black tea and pour over the hot apples. Set aside to cool
Vanilla cream:
400 g of cold whipping cream 36%
500 g of cold mascarpone cheese
2 vanilla sugars (16g each)
3-4 tablespoons of powdered sugar (to taste)
Beat until thick cream
Spread the cream over the apples. Put in the fridge for about 4 hours, preferably overnight.
I smoothed the top of the cake with a warm scraper
Crumble the cut piece of dough and sprinkle it over the top of the dough
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