Apple Cake with Pudding

The older generation surely remembers this simple and refreshing apple cake that often graced the tables of households that went the extra mile. A fluffy sponge cake, sweet apples, aromatic pudding cream, and delicious sweet cream. So many good flavors, all combined into a perfect whole.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Apple layer

  • 1 kg Apples, rose

  • 3 spoons Sugar, white

  • 1 l Water

Biscuit

  • 3 pieces Egg, fresh

  • 120 g Sugar, white

  • 1 piece Sugar, white

  • 1 dl Oil, vegetable oil, canola

  • 1 dl Milk, whole milk

  • 150 g Flour, Wheat, bread flour

  • 0.5 bags Baking powder

  • 1 pinch Salt, table

  • 200 ml Sweet cream

  • pieces Cocoa, powdered, unsweetened

Pudingova plast

  • 2 bags Pudding, vanilla

  • pieces Water

Steps

  1. Beat the eggs and sugar with an electric mixer for at least 15 minutes until the mixture becomes fluffy and rises significantly. Add the milk and oil, mix lightly, then add the sifted flour mixed with baking powder and salt. Gently mix with a spatula to get a smooth batter without lumps, then pour it into a greased and floured baking pan (size 22 x 30 centimeters). Bake the sponge cake at 180 degrees Celsius for about 25 minutes (check if it's done with a toothpick).

  2. While the sponge cake is baking, prepare the other ingredients. Wash, peel, and grate the apples. Place them in a pot, add 2-3 tablespoons of sugar, and pour in a liter of water. Bring to a boil on the stove. As soon as it boils, remove from heat and strain the apples (save the liquid).

  3. Prepare the pudding using the pudding powder and the saved liquid from cooking the apples, following the manufacturer's instructions.

  4. Spread the cooked and strained apples over the still-hot sponge cake and smooth them out with the back of a spoon to create an even layer of apples. Pour the cooked pudding over the apple layer and spread it evenly over the entire surface, smoothing the top. Let the cake cool completely (preferably overnight in the refrigerator).

  5. Spread a layer of whipped sweet cream over the cooled cake, smoothing it out nicely on top. Decorate the cake with cocoa or chocolate shavings.

Nutrition Information (Per 100g)

  • Calories: 86.84 kcal
  • Fat: 0.71 g
    • Saturated Fat: 0.22 g
  • Carbohydrates: 17.41 g
    • Sugars: 11.47 g
  • Protein: 1.52 g
  • Fiber: 0.11 g

Advice

Its better to grate the apples rather than slice them, as it will make it easier to cut the cake into slices once it has cooled. Instead of apples, you can also use fruit from compote (pineapple, cherries, etc.). Add enough water to the compote juice to make 1 liter of liquid, and cut the fruit into smaller pieces. Instead of sweet cream, you can use whipped cream from a can.