Artland apple cake

Ingredients for 1 servings:

• 400 g flour
• 150 g butter or margarine
• 150 g sour cream
• 1 pinch of salt
• 1 kg apples (e.g. Boskop), peeled, chopped
• 100 g sugar
• 20 g rusk, crumbled
• 50 g butter, cut into flakes
• e.g. cinnamon
• Grease for the tray

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

according to the recipe of a master baker from 1900

Mix flour, butter, sour cream, and salt to make a shortcrust pastry. It is recommended that the dough be refrigerated for 24 hours before further use. Roll out half of the dough on a greased baking sheet. Sprinkle the base with the rusk crumbs. Mix the sugar with cinnamon as desired. Sprinkle the prepared apples with half of the cinnamon sugar. Roll out the second half of the dough and place it on top of the apples. Sprinkle the remaining cinnamon sugar over the dough. Bake in a preheated oven at 200°C (top/bottom heat) for about 45 minutes. Remove the cake from the oven, top with knobs of butter, and bake for another 10 minutes. Once cooled, cut the cake into 12-16 slices. Serve with cream.