Apple Pie with Cinnamon Tober

For the apple pie, first preheat the oven to 160 °C hot air. Line a baking tray with baking paper. Separate the eggs, beat the egg whites until stiff. Cream the yolks with the sugar and vanilla sugar, slowly add the water.

Slowly mix in the oil, stirring constantly. Mix flour with baking powder and fold in carefully. Add a little more milk if needed. Pour the dough onto the baking tray and bake for about 20-30 minutes, turn out and let cool.

For the apple cream, wash, peel, core and roughly slice the apples. Steam with 1 liter of water, cinnamon and clove powder, vanilla sugar, honey and cloves in a tea egg until the apples are soft.

Mix vanilla pudding powder with a little water and stir in vigorously. Bring the apple pudding to the boil again and let it cool for about half an hour. Then spread the pudding on the dough.

Shortly before serving, whip the cream with cream stiffener and vanilla sugar until fluffy and spread on the pudding. Put the cinnamon in a sieve and sprinkle thinly over the top.

Preparation Tip:

If you like, you can sprinkle chopped nuts over the apple pie.

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