Apple and sour cream cake

Ingredients for 1 servings:

• 500 ml milk
• 75 g butter
• 225 g sugar
• 2 packs of vanilla pudding
• 1 pinch of salt
• 1 egg(s), size M
• 200 g flour
• ½ tsp baking powder
• 600 g apples, small
• 2 tbsp lemon juice
• 250 g low-fat curd cheese
• 400 g sour cream
• 50 g apricot jam
• Fat for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 15 minutes

simply

Bring 400 ml of milk to a boil. Mix the remaining milk, 100 g of sugar and pudding powder until smooth and add to the boiling milk while stirring. Bring to a boil once, stirring constantly. Pour into a bowl and let cool to lukewarm, stirring frequently. Meanwhile, mix the butter, 75 g of sugar and a pinch of salt using the dough hook of a hand mixer until smooth. Add the egg and knead briefly. Add the flour and baking powder and knead into a smooth dough. Spread the dough into a greased springform pan (24 cm diameter), creating a 2 cm high edge. Press the dough flat, prick the base several times with a fork and chill the pan for 20 minutes. Peel, quarter and core the apples and make several 0.5 cm deep cuts on the rounded side of the quarters. Immediately mix in a bowl with the lemon juice. Preheat the oven to 190 °C (top/bottom heat). Using a hand mixer, thoroughly mix the quark, sour cream, and 50g of sugar. Stir in the pudding a tablespoon at a time and mix everything until smooth. Spread on the bottom of the dish, then top with the apples. Bake in the hot oven on the lowest rack for approximately 70-75 minutes. Cover with baking paper after 50 minutes, if necessary. Heat the jam and carefully brush it over the hot cake. Cool completely in the dish on a wire rack, preferably overnight.