Apple Wine Cake with Whipped Cream
- For the batter
- 225 grams Pastry flour
- 1 Baking powder
- 75 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 1 egg
- 75 grams butter
- For the pudding
- 2 packets vanilla pudding mix
- 750 milliliters Liquid (half white wine, half apple juice)
- 100 grams sugar
- 2 packets Vanilla sugar
- 750 grams Apple
For the batter, mix flour, baking powder, sugar, vanilla and salt in a bowl. Cut butter in small pieces. Mix in egg and butter pieces. Knead quickly into a smooth dough. Wrap in plastic wrap. Refrigerate for 30 minutes. For the pudding, prepare pudding according to package instructions, using 375 ml (approximately 11/2 cups) white wine, 375 ml (approximately 11/2 cups) apple juice, sugar and vanilla. Rinse apples, wipe dry and peel. Cut into quarters, remove seeds and dice. Mix apple pieces into pudding.
Roll out dough on lightly floured surface. Grease springform pan base and sides. Line pan with dough and press dough along sides of pan, about 3 cm (approximately 1 inch) high. Pierce flat part of dough several times with a fork. Spread apple pudding mixture over dough until smooth. Bake in a preheated oven at 180°C (gas mark 2-3, fan: 160 degrees) (approximately 350°F), 50-60 minutes. Remove cake from oven, place on a wire rack. Allow to cool 15 minutes, then loosen springform pan rim and cool completely. Refrigerate 3-4 hours.
For the topping, rinse apple, wipe dry and peel. Cut into quarters, remove seeds and cut into small cubes. Heat 30 ml (approximately 2 tablespoons) apple juice in a small saucepan, add apple cubes and cook until tender. Prepare glaze powder according to package instructions, using remaining apple juice and raspberry syrup. Arrange apple cubes on cake and spread glaze over apples. Let glaze set. Mix cream and vanilla until stiff. Place whipped cream in a piping bag with decorating tip. Decorate cake edges and sprinkle with pistachios. To serve, cut into pieces.