Dizzy Apple Caramel Pudding Cake
Time
Preparation time: 20 min.
Cooking or baking time: 1 hr.
Rest period: 40 min.
Total preparation time: 2 hours
This tipsy apple-caramel pudding cake (for adults) is not difficult to prepare and tastes irresistibly fruity, with sparkling alcohol and caramel notes.
ingredients
Shortcrust:
- 250 g flour
- 150 g butter
- 50 g of sugar
- 1 pinch of salt
- 1 egg
Filling:
- 1 kg Boskop apples
- 1 bottle of dry sparkling wine
- 2 cups of cream
- 2 Pck. Caramel pudding (eg Gala by Dr. Oetker)
- 200 g of sugar
- Eggnog for topping
preparation
- Knead the ingredients for the shortcrust pastry and let rest for at least 40 minutes.
- Put the dough in a greased springform pan and pull it up as high as possible on the edge.
- Wash the apples, core them and cut into small pieces.
- Stir the custard powder with a little sugar and a quarter bottle of sparkling wine (so it does not clump).
- Boil the remaining champagne and sugar.
- Add the custard powder and the apples and bring to boil as directed. Allow to cool slightly.
- Put the mass in the prepared springform.
- Bake at 180 degrees (on middle rail) for approx. 50 - 60 minutes with top and bottom heat.
- In the meantime beat 2 cups of cream until stiff.
- Remove the cake from the mold after cooling down and smear the cream until smooth.
- Then refine with eggnog.
This cake was the hit on the coffee table; it tastes fresh, sparkling and light.
