Fine apple pie

Ingredients for 1 servings:

• 200 ml water
• 75 g sugar
• 1 tbsp lemon zest, grated
• 3 tbsp lemon juice
• 1 stalk(s) cinnamon
• 500 g apples, sour
• 200 g butter, soft
• 150 g sugar
• 4 eggs
• 1 tbsp lemon zest, grated
• 200 g flour
• Butter, for the mold
• 2 tbsp powdered sugar, for dusting

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Sponge cake with stewed apples, for 12 pieces

Filling: Bring water to a boil with the sugar, lemon zest, lemon juice and cinnamon stick, turn off the heat. Peel and core the apples, cut them into wedges and immediately add them to the lemon juice. Bring back to a boil, cover the apples and let simmer for about 2 minutes. Let cool. Crust: Preheat the oven to 175°C. Grease a 24 cm springform pan with butter. Cream the butter and sugar until light and fluffy. Stir in the eggs and lemon zest, then add the flour. Spread half of the batter evenly in the pan. Drain the apples well, leave the cinnamon stick out and spread the remaining batter over the batter. Bake the cake on the lowest rack in the oven for about 40 minutes. Sprinkle with powdered sugar to serve.