Apple diplomat cake

Ingredients

For the cake layer

• 3 eggs
• 5 tablespoons flour
• 5 tablespoons sugar
• 1 teaspoon baking powder

For the cream

• 1 kg sweet-tart apples
• 1500 ml water
• 200 g sugar
• 1 teaspoon cinnamon
• 3 packets gelatin

For the topping

• 200 ml whipping cream
• 1 packet whipped cream stabilizer
• 1 teaspoon cinnamon

Preparation

1. Preheat the oven to 160°C. Beat the eggs with the sugar until creamy, then fold in the flour and baking powder. Pour the batter into a cake pan lined with baking paper and bake for 25 minutes, until golden. 2. Peel the apples, remove the cores and slice them. Put them in a saucepan with 1500 ml water, the sugar and cinnamon. Simmer for 12 minutes, until softened. 3. Set aside 100 ml of the cooking liquid and drain the remaining liquid from the apples. Let the apples and cake layer cool for 30 minutes, then purée the apples with a blender. 4. Place the cake layer on a serving plate and fit the adjustable ring around it. Soak it with the 100 ml of reserved cooking liquid. 5. Prepare the 3 packets of gelatin according to the instructions on the package and stir them into the apple purée. Pour the cream over the cake layer. 6. Beat the whipping cream with the stabilizer for 3 minutes, until it holds its shape. Spread it over the apple cream. 7. Refrigerate the cake for at least 6 hours, preferably overnight. Remove the ring, sprinkle the cinnamon on top and slice.