Apple sponge cake with pudding

Name: Apple sponge cake with pudding
Ingredients: 20 g butter; 1.5 kg apples; 2 packets vanilla sugar; 2-3 tablespoons sugar (optional); 6 eggs; 6 tablespoons sugar; 1/8 teaspoon salt; 6 tablespoons flour; 1 teaspoon baking powder; 1 packet vanilla pudding mix; 500 ml milk; 3-4 tablespoons sugar; 2 squares chocolate

Dessert - Apple sponge cake with pudding by Flora I. - Recipia

Apple sponge cake with pudding is usually served at Easter; the apples sit beneath the browned sponge, and the pudding goes on top. Grated apples bake under a fluffy sponge cake, topped with vanilla pudding and grated chocolate. I choose firm apples whose flesh doesn't soften completely when baked. Preparation: 30 minutes. Cooking: 40 minutes. Resting: 45 minutes. Total time: 115 minutes. Servings: 12. Approximately 220 kcal and 5 g protein per serving.

Ingredients

For the apples

20 g butter
1.5 kg apples
2 packets vanilla sugar
2-3 tablespoons sugar (optional)

For the sponge

6 eggs
6 tablespoons sugar
1/8 teaspoon salt
6 tablespoons flour
1 teaspoon baking powder

For the pudding and topping

1 packet vanilla pudding mix
500 ml milk
3-4 tablespoons sugar
2 squares chocolate

Preparation

1. Grease a baking pan with 20 g butter. Peel and grate the apples, then mix them with the vanilla sugar. If you like your apples sweeter, add 2-3 tablespoons sugar as well, then spread the apples in the pan. 2. Separate the eggs. Beat the egg whites with the salt and the 6 tablespoons sugar until stiff peaks form. Fold in the egg yolks, then the flour mixed with the baking powder. 3. Heat the oven to 180°C. Pour the batter over the apples and level the surface. Bake for 30-35 minutes, until the sponge is browned. 4. While the sponge cools, prepare the pudding according to the packet instructions, using 500 ml milk and 3-4 tablespoons sugar. Boil it for 5 minutes, then leave it to cool for 15 minutes. 5. Leave the sponge in the pan for 45 minutes, then turn it out onto a serving plate, with the apples on top. Spread the cooled pudding over the apples and grate the chocolate on top.

Notes

This dessert contains gluten, eggs and dairy. Firm, slightly tart apples, such as Granny Smith, hold up better under the sponge; very juicy varieties make the base wetter. I don't rush turning it out: the warm sponge can break, even if it looks browned. The pudding should be cool but still soft when you spread it, or it won't sit evenly. Cut the cake when cold and serve it with tea; keep it covered in the refrigerator for up to 3 days.