Apple and sour cream cake

Ingredients for 1 servings:

• 1 egg(s)
• 75 g butter
• 80 g sugar
• 200 g flour
• ½ tsp baking powder
• 1 tbsp almond flour, optional, for sprinkling
• 4 apples
• some lemon juice, approx. 1 tsp
• 2 eggs
• 70 g sugar
• 500 ml sour cream or sour cream, in the USA then sour cream
• 250 ml sweet cream
• 2 packets of vanilla pudding powder
• n. B. Cinnamon sugar for sprinkling, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Apple Sour Cream Cake

Make a shortcrust pastry from egg, butter, sugar, flour, and baking powder. Let it rest in the refrigerator for about 1/2 hour, then roll it out into a springform pan and press up the edges. Dust the base with almond flour if desired (I really like this). Meanwhile, fill a bowl with water and a little lemon juice. Peel and dice the apples and store them in the lemon water to prevent them from browning. Stir together all the ingredients for the filling. The mixture will be quite runny. Drain the apples, dry them with a paper towel if necessary, and place them on the pastry base. Pour the sour cream mixture over it. Bake in a preheated oven at 180°C (top/bottom heat) for about 75-90 minutes. Sprinkle with cinnamon sugar after it has cooled, if desired. I translated this recipe from the American version. It’s our absolute favorite cake here. But since we have trouble getting quark here, sour cream helps. Then it’s like a sour cream cake.