Beat eggs with sugar until a light mass. Continuing to whisk, gradually add the sunflower oil without smell and hot water (one spoon). In the obtained mass add flour, baking powder and cinnamon, stir gently. Detachable cake form to lay baking paper, grease oil, sprinkle flour. Pour the batter into the pan and bake in preheated oven at 170 degrees for 15-20 minutes (ready to check with a match). The finished cake to leave in 10 minutes to cool, then remove from the form and cool completely.

Meanwhile, wash the apples, peel and remove the middle with seeds and cut into small pieces. Apples folded into a saucepan, cover with sugar and vanilla sugar and simmer until then, until the apples will not let the juice and become soft, but not turn to mush. Allow to cool to a temperature of about 60 degrees. Gelatin pour 100 g of water and leave to swell. Swollen gelatin pour in the apples, stir to dissolve. Cool.

The cooled cake horizontally cut into two parts. Form wash, dry and put into it one part of the biscuit. Distribute on top of slightly warm Apple filling, cover the second part of the cake and slightly press.

300 ml of milk to put to boil on the fire, add the sugar, vanilla sugar. 100 ml milk mix the vanilla pudding, pour in the boiling milk and, stirring constantly, cook until thick. If you don't trust store-bought pudding, you can prepare the custard. The pudding cool and still warm spread on the surface of the biscuit.

Jelly pour a small amount of water. Two large apples peel and cut in slices, one Apple, preferably red, to keep with the peel and also cut into pieces. Place the apples in a saucepan, add sugar, cinnamon, lemon juice, pour the wine and cook for 5 minutes, so the apples become soft, but not lost its shape. Because apples are different, try sugar, you may have a little to add.

Ready apples remove from the syrup with a slotted spoon, if you used cinnamon sticks, then they need to be removed. Syrup cool slightly and add the swollen jelly, stir.

Apples lay on a layer of pudding and as soon as the jelly begins to thicken, spread it on the surface of apples. To put the cake in the refrigerator for two to three hours.

As soon as the jelly hardens, the cake is ready. Release it from the mold and serve. Here it is light, refreshing Apple cake with a light wine note, bright and beautiful!

Bon appetit!