Recipe: Apple Cream Torte

INGREDIENTS

BATTER:

2 eggs

125 g butter

100 g sugar

180 g flour

1½ tps baking powder

FILLING:

5-6 large, tart apples (Granny Smith)

80 g butter

2 eggs

30 g sugar

2 tsp lemon juice

1 packet vanilla pudding mix

300 ml cream

1 tsp sugar

1-2 packets whipped-cream stabiliser

TOPPING:

Mixed berries

Allergens are marked in bold

Preheat oven to 180°C Circotherm.

In a large bowl, combine eggs, butter and sugar and beat with a hand mixer until foamy. Add flour and baking powder and stir until you have a smooth batter.

Butter a cake tin (26 to 28 cm diameter) and fill with the batter.

Bake the torte on shelf level 2 for about 20 minutes until golden brown.

In the meantime, peel the apples and grate coarsely. In a medium-sized saucepan, combine apples, butter, eggs and sugar and flavour to taste with lemon juice. Add a packet of vanilla pudding and bring to a boil while stirring constantly. Let cool and spread the mixture onto the cake.

Beat together cream, sugar and whipped-cream stabilizer. Distribute a fluffy layer on top of the apple mixture. If desired, sprinkle with coarsely grated dark or white chocolate. Garnish with a variety of berries.