It is apple harvest tima and you can get local apples at the supermarkets. I would not use the ones from New Zealand or other places oversea. They are old now.
There is actually not much baking to do. Just bake a Swiss sponge cake and top it with apples and whipped cream. Sounds easy, but that takes a bit of time. There are cooling times to watch.
I am looking forward to try it later. The remaining part will go the Office with me tomorrow.
Ingredients for the sponge:
3 eggs
60 g sugar
1 tbsp vanilla sugar
70 g flour
1/2 tsp baking powder
butter for the dish
ingredients for the filling:
1 kg apples
1 lemon juiced
150 g sugar
300 ml water
1/2 tsp cinnamon
1 package Dr.Oetker vanilla Pudding powder
topping:
400 ml double cream
2 packages of cream safe
30 g grated chocolate
Preheat the oven 180 C and use a 26 diameter loose bottom baking
In a standmixer combine eggs, sugar and vanilla sugar and beat until white and foamy.
Sift flour and baking powder together and fold it in with a spatula.
Thoroghly grease the baking dish and pour the mixture in.
Bake for 20 min. Cool down a bit, then take it out of the tin and cool it on a wire rack completely.
Peel the apples, core them and roughly grate them. sprinkle with juice of lemon or lime.
In a small pot heat up 260 ml of water with the sugar, dissolve the pudding powder in the rest of the water., When it boils, add the mix and cook for 1 minute. Pour it over the apples and mix it in well.
Cool the mix down.
Place a cake ring around the swiss sponge and load the apples on top.
Beat the double cream with the cream safe to stiff peaks and layer on top of the apples.
Sprinke with grated chocolate and cool down completely.
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