Apple and sour cream cake

Ingredients for 1 servings:

• ½ cube of yeast
• 100 ml water, warm
• 250 g flour
• 2 tbsp oil
• 15 g sugar
• 1 pinch of salt
• 5 apples, Boskop, peeled, halved
• 150 g sour cream
• 2 eggs
• 2 bags of vanilla sugar
• Fat and flour for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

with yeast dough and sour cream topping

For the dough, dissolve the yeast in warm water and knead with flour, oil, sugar, and salt to form an elastic dough. Let this dough rise for 30 minutes in the warm water, knead again, roll out, and place in a buttered and floured springform pan. Place the apple halves, scoring several parallel lines on top with a knife (the amount depends slightly on the size of the apples; for particularly large Boskop apples, it may be more effective to cut them into wedges), close together on the dough base. Whisk the sour cream with the eggs and vanilla sugar and pour over the apples. For smaller eggs, the egg quantity can be increased to 3. Bake in a preheated oven to 200°C on the lowest rack for 45-50 minutes, let cool briefly, and carefully remove from the pan. Grated lime zest in the sour cream mixture is also delicious. Alternatively, you can sprinkle the apples with 2 tablespoons of sugar and pre-bake at 225°C for 10 minutes. Then pour a glaze made from 2 eggs, 60 g sugar and 1 tbsp vanilla sugar as well as 150 g sour cream and 1 tsp grated orange peel over the apples and bake for 40 minutes.