- Grease the tin with butter and dust with flour.
- Put the chilled butter in pieces, 100 g of sugar, 1 sachet of vanilla sugar, the egg, flour and baking powder into the blender jug and, with the measuring beaker in place, process with the knead button/2 minutes to make a smooth dough. Line the tin with it and pull it up at the edges. Prod several times using a fork. Clean the blender jug.
- Pre-heat the oven to 180 °C.
- Wash, peel and quarter the apples, remove the cores and put the flesh in the blender jug. With the measuring beaker in place, chop for 25 seconds/speed setting 4. Then arrange on the dough in the tin. Drizzle with the lemon juice.
- Put the room-temperature cider, the blancmange powder, remaining sugar and 1 sachet of vanilla sugar into the blender jug, and with the measuring beaker in place, stir for 15 seconds/speed setting 5. Then, with the measuring beaker in place, cook for 15 minutes/speed setting 2/100 °C. Carefully pour the liquid over the apples and bake the cake for 1 hour. Clean the blender jug thoroughly.
- Once baked, leave the cake for a further 15 minutes in the oven, which should be closed and switched off. Then remove and allow to cool for 1 hour. Carefully release it from the tin.
- Insert the mixer attachment into the blender jug. Pour the chilled cream, whipping cream stabiliser and the remaining vanilla sugar into the blender jug and, the measuring beaker not inserted, beat until stiff for 1 minute 30 seconds/speed setting 4, keeping a close eye on it. The time depends on the temperature and the fat content of the cream. Then decant, remove the mixer attachment and rinse out the blender jug with cold water.
- Arrange the cream on the cooled cake and dust with cinnamon.
If this cake is intended for children as well, replace the cider with naturally cloudy freshly squeezed apple juice.
Bon appétit with Monsieur Cuisine