1. Line the bottom of a springform pan (26 cm diameter) with baking paper. Grease the edges of the form with some butter and dust with flour.

2. Quickly knead the butter, sugar, flour, cinnamon, salt, and 1 tablespoon of cold water together to form crumbs using your hands.

3. Press 2/3 of the crumbs into the prepared baking pan using a spoon or the back of a glass, forming a 2 cm high edge. Chill the form and the remaining crumbs.

4. Bring the apple juice to a boil in a small pot.

5. Mix the vanilla pudding powder with the water until smooth and stir it into the boiling juice. Cook for about 40 seconds while stirring constantly. Fold in the cinnamon and remove the pot from heat.

6. Peel the apples, remove the core, and cut the flesh into 1x1 cm cubes. Add the apple cubes to the broth. Tip: Almond slices and raisins also work well.

7. Preheat the oven to 180 °C (top/bottom heat).

8. Spread the apple mixture over the prepared base and top with the remaining crumbs.

9. Bake the cake on the lower rack for about 15 minutes, then continue baking on the middle rack at 160 °C for about 30 minutes.

10. Let it cool slightly, remove from the mold, and cut into pieces. Tip: Serve warm with vanilla ice cream.