- 1 pck. vanilla pudding powder
- 400 ml milk
- 2 tbsp. + 250 g sugar
- 250 g soft butter
- 1 pck. vanilla sugar
- 5 eggs
- 350 g Küchenmeister wheat flour T405
- 1 pck. baking powder
- 1 kg apples
- 150 g crème fraîche
- 100 g soft butter
- 80 g Sweet Nature brown cane sugar
To begin with prepare the pudding. Bring 350 ml of milk to a boil. Mix together 5 tablespoons of milk, 2 tablespoons of sugar and the pudding powder until smooth. Stir the pudding powder mixture into the boiling milk. While stirring constantly bring to boil, and continue cooking until it has thickened. Transfer the pudding into a bowl, and in order to stop a skin from forming place cling film directly on top of the pudding.
Preheat the oven (electric 175°C/convection 150 °C). Grease and flour a deep baking pan (32x39cm) or line one with parchment paper.
Cream together the butter and sugar using the whisks of an electric mixer. Add the vanilla sugar and salt and mix well. Add the eggs, one at a time, mixing well with each addition. Combine together the flour and baking powder. Fold in the flour mixture in three stages stir into the wet ingredients. Spread the cake batter evenly in the pan.
Peel and quarter the apples. Remove the seeds and cut the apples into thin slices.
Stir the crème fraîche into the cooled pudding. Carefully spread the pudding mixture evenly onto the cake batter. Place the apple slices evenly on top. Bake for ca. 30 minutes in the preheated oven.
To prepare the caramel crust: Combine together the brown cane sugar and butter.
Remove the cake from the oven. Drop the butter-sugar mixture over the top of the cake. Bake the cake at the same temperature for another 30 minutes. Remove the cake from oven and leave to cool.