Swedish Apple Torte

Preheat the oven to 150°C (fan). Line the base of a 26 cm springform pan with baking paper.

Separate the eggs and place the whites and yolks in two clean bowls.

Beat the yolks with 3 tbsp lukewarm water, 50 g sugar and vanilla sugar until very frothy.

Whisk the egg whites with a pinch of salt until stiff, gradually adding 50 g sugar while continuing to whisk, until the sugar is completely dissolved.

Fold the beaten egg whites into the yolk mixture.

Sift the flour and baking powder over the mixture and gently fold in with a whisk or spatula.

Pour the batter into the springform and smooth the top.

Bake the sponge for 20–25 minutes, then let it cool completely on a wire rack.

Peel, core and coarsely grate the apples, then mix with 125 g sugar.

Whisk the pudding powder with 150 ml water in a saucepan until smooth.

Add the grated apples and butter in pieces, bring to the boil while stirring and simmer for 1–2 minutes, stirring often.

Let the apple mixture cool for 5–10 minutes, then spread it over the cooled sponge and smooth out.

Chill the cake for about 2 hours until the apple layer is well set.

Whip the cream until stiff and spread evenly over the apple layer.

Decorate the cake with chocolate shavings and keep chilled until serving.