Apple and sour cream cake

Ingredients for 1 servings:

• 200 g flour
• 175 g sugar
• 175 g butter
• 1 egg(s)
• 1 tsp, heaped baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 5 apples
• 500 ml apple juice
• 1 lemon(s), juice
• 175 g sugar
• 2 packs of pudding powder, vanilla
• 500 ml cream
• 250 g sour cream
• 2 tsp sugar
• Cinnamon and
• Sugar, for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Knead the first 7 ingredients into a shortcrust pastry. Line the bottom of a springform pan with baking paper, roll out the dough, place it in the pan, and pull the edges up slightly. For the filling, peel and core the apples, cut them into wedges, and drizzle with lemon juice. Make a pudding from the apple juice, lemon juice, sugar, and pudding mix according to the instructions and fold the apple slices into the hot pudding. Allow to cool, then pour onto the raw shortcrust pastry and bake in a preheated oven at 180-200°C for 45 minutes. Allow to cool. For the decoration, whip the cream with the sugar until stiff peaks form and carefully fold in the sour cream. Spread the mixture onto the cooled cake and sprinkle with the cinnamon-sugar mixture.