Apple cake with cinnamon sour cream topping

Ingredients for 1 servings:

• 250 g wheat flour type 550
• 125 g butter, cold
• 80 g sugar
• 1 egg(s)
• 1 pinch of salt
• Fat for the mold
• Crumbs for the mold
• 750 g apples
• 1 lemon(s), juice
• 750 ml apple juice
• 100 g sugar
• 2 packs of cream pudding powder
• 1 tbsp, crushed cinnamon powder
• 2 handfuls of raisins
• 1 cup of cream, approx. 200 ml
• 1 cup of sour cream, approx. 200 g
• 2 tbsp sugar
• 1 tbsp cinnamon powder

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 35 minutes

festive, from a 26 cm springform pan

For the dough: Quickly knead the flour, butter, sugar, egg, and salt into a shortcrust pastry with your hands. Roll it out between two layers of cling film, fit it into a breadcrumb-dusted and greased 26 cm springform pan, pull up the edges, and then chill the dough for one hour. For the filling: Peel and core the apples and dice them. Mix the diced apples with the juice of one lemon. Bring 500 ml of apple juice and the sugar to a boil. Mix 250 ml of apple juice with the custard powder until smooth, then add to the boiling juice. Stir continuously until a thick pudding forms. Mix in the diced apples and raisins. Spread the apple mixture over the dough and bake the cake in a preheated oven at 175 °C (top/bottom heat) for about 50 minutes. Remove the cake and let it cool completely. For the topping: Whip the cream until stiff, then mix well with the sour cream, sugar, and cinnamon. Spread it over the cooled cake and decorate as desired.