Apple layer cake with chocolate cream

Preheat the oven, with heat from the top and bottom, to 180 degrees Celsius.

Beat the eggs with the sugar until creamy, then slowly stir in the oil and sparkling water. Mix the flour, corn flour and baking powder and add them to the egg mixture. Bake the dough in a cake tin at 180 degrees for 30 minutes until golden yellow and allow to cool.

In the meantime, prepare the apple layer. To do this, core the apples, cut them into cubes and heat them in 400 ml apple juice. Cook the apples until they are soft but not yet disintegrating. Mix the remaining apple juice with the corn flour, and the custard powder, add to the apple mixture, and boil the whole thing again.

Enclose the cooled cake base in a high-walled cake tin and spread the apple pudding mixture on top. Set aside to cool.

Melt the chocolate in a water bath and then allow to cool to room temperature. Beat the cream until stiff and stir some of it into the chocolate. Then fold the chocolate into the cream. Spread the chocolate cream on the apple layer and set the cake aside to cool overnight.

Remove the cake tin and generously dust the cake with dark cocoa powder before serving.