Apple Cake with Eggnog Cream

Ingredients

• 75 g butter
• 3 tbsp whole cane sugar
• 2 Eggs
• 0.5 tsp lemon zest
• 160 g spelt flour type 1050
• 0.5 tsp Baking powder
• 370 ml milk (3.5% fat)
• 700 g apples (e.g., Boskop)
• 150 ml apple juice
• 1 tsp cinnamon powder
• 0.5 tsp vanilla powder
• 2 packets vanilla pudding powder (for 500 ml liquid each)
• 100 g eggnog liqueur
• 30 g dark chocolate shavings

Instructions

1. 1.

   Beat the butter with whole cane sugar until fluffy, then gradually fold in the eggs. Mix lemon zest with flour and baking powder, and alternately whisk in 20 ml milk into the butter‑egg mixture. Peel, quarter, core, dice one apple and stir it into the batter. Pour the batter into a parchment‑lined springform pan and bake in a preheated oven at 180 °C (160 °C fan) for 30–35 minutes.

2. 2.

   Remove the springform rim and place a ring on top of the cake base. Peel, quarter, core, dice the remaining apples, then slowly simmer them with 75 ml apple juice, cinnamon, and vanilla powder for 5 minutes. Whisk one packet of pudding powder into the leftover apple juice until smooth, stir it into the cooking apples, let it boil for 1 minute, remove from heat, and spread over the apple layer.

3. 3.

   Bring the remaining milk to a boil, then whisk in the second packet of pudding powder with eggnog liqueur. Stir into the hot milk and simmer for 1 minute. Pour this pudding over the apples, chill the cake for at least 2 hours, and serve topped with chocolate shavings.