- 1 packet vanilla pudding powder
- 400 ml milk
- 2 tbsp. + 250 g sugar
- 250 g soft butter
- 1 packet vanilla sugar
- 5 eggs
- 350 g Küchenmeister Wheat Flour T405
- 1 packet 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. Boil 350 ml of milk. 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 allow to thicken. Transfer the pudding into a bowl and place cling film directly on top of the pudding in order to stop a skin from forming.
Preheat the oven (electric 175°C/convection 150 °C). Grease and flour a deep baking pan (32x39cm) or line one with parchment paper.
Using the whisks of an electric mixer, cream together the butter and sugar. 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, and 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 cake from oven and allow to cool.