A cake recipe for all foodies:
Quickly knead all dough ingredients except cornstarch and flour until smooth. Work sifted flour and cornstarch into this dough. Now rest the dough in the refrigerator for 10 minutes. Grease a cake springform pan (28 cm ø) with high sides and dust with flour. Roll out the dough to a thickness of 4 mm and place it in the mold. Place the sponge cake base on top.
Remove the skin from the apples, cut them in half, quarter them, remove the core and cut the apple quarters into small pieces. Mix them with cinnamon sugar, 30 g rum, almond kernels and raisins. In a baking bowl, mix vanilla pudding powder, sugar, cornstarch, eggs, 30 g rum and the whipped cream. Mix this amount with the apples and pour into the prepared mold.
For the crumble, combine sugar, hazelnuts, maizena (cornstarch), lemon zest, cinnamon, salt and butter and knead until crumbs are formed.
Spread the crumbs evenly over the cake and bake the cake in a hot-air oven heated to 180 degrees (190 degrees for top and bottom heat) for approx.
Bake for 60 minutes with the vent open (if you don’t have this on your oven, just put a potholder or similar between the oven and the door and leave a small gap open so that a little bit of air can escape).