Apple and sour cream cake

Ingredients for 1 servings:

• 200 g margarine
• 200 g sugar
• 1 packet of vanilla sugar
• 1 tsp lemon peel, grated
• 3 eggs
• 250 g flour
• 2 tsp baking powder
• 200 g sour cream
• 1 kg apples, sour
• 1 lemon(s), the juice
• 100 g almond flakes
• 3 tbsp Amaretto
• some powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a real gem

Peel, core, and quarter the apples. Make several slits lengthwise along the curved side. Toss the apples with the lemon juice and set aside. Grease a 26 cm springform pan and set aside. Preheat oven to 175°C. Beat the margarine, eggs, sugar, vanilla sugar, and lemon zest until creamy. Mix the flour with the baking powder and stir in alternately with the sour cream. Pour the batter into the prepared springform pan and smooth it out. Top with the apples, cut side up, and press down lightly. Bake the cake in the preheated oven at 175°C for about 60 minutes. About 10 minutes before the end of baking, sprinkle the cake with the flaked almonds and bake with the cake. After baking, let the cake rest in the pan for 5 minutes. Now remove from the pan and spread the Amaretto on the still warm cake. Let it cool completely and dust with powdered sugar.