Ingredients:

Dough:

250g butter or margarine
250g sugar
1 pack vanilla sugar
4 eggs
250g flour
1/2 pack baking powder

Filling:

1kg apples (after peeling and removing the core)
2 tsp cinnamon
2 packs of pudding powder Vanilla for cooking
450ml apple juice
1 tbsp sugar

Topping:

600ml cream
2 packs of cream stiffener
1 pack of vanilla sugar
approx. 1/2 pack of spiced speculaas

Preparation:

Preheat the oven to 180°C (top and bottom heat). Beat the butter, sugar, vanilla sugar and eggs until fluffy. Mix the flour and baking powder and add a tablespoon at a time. Spread the dough onto a baking tray lined with baking paper and bake for 20 – 25 minutes. Allow to cool.

In the meantime, prepare the filling. Peel the apples, remove the core and grate coarsely. Add cinnamon and mix well. Mix 12 tablespoons of apple juice with pudding powder and sugar. Bring the remaining juice to the boil, remove from the heat and stir in the mixed powder with a whisk. Cook the pudding for 1 minute while stirring. Then fold in the apple-cinnamon mixture and spread over the cooled cake. Leave to cool in the fridge.

Beat the cream with the cream stiffener and vanilla sugar until stiff. Spread over the apple mixture and cover with spiced speculaas. Cover and leave in the fridge for a few hours or overnight.

Preparation Monsieur Cuisine/Thermomix:

Preheat the oven to 180°C (top and bottom heat). Beat the butter, sugar, vanilla sugar and eggs for 30 seconds on level 4 until fluffy. Mix the flour and baking powder and fold in for 1 minute on level 3. Spread the dough on a baking tray lined with baking paper and bake for 20 – 25 minutes. Allow to cool.

In the meantime, prepare the filling. Peel the apples, remove the core and cut into pieces. Chop for 20 – 30 seconds on level 3 – 4. Pour into a bowl and mix with cinnamon. Pour apple juice, pudding powder and sugar into the pan. Insert the butterfly and simmer for 13 minutes / 90°C / level 2. Add to the apple-cinnamon mixture, mix well and spread over the cooled cake. Leave to cool in the fridge.

Whip the cream with the cream stiffener and vanilla sugar until stiff. Spread over the apple mixture and cover with spiced speculaas.