Apple and sour cream cake

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 130 g sugar
• ½ pack of baking powder
• 1 m.-sized eggs
• 2 packets of vanilla sugar
• 5 m.-sized apples
• 2 cups sour cream
• 100 ml milk
• 1 pack of pudding powder (vanilla pudding powder)
• n. B. Cinnamon powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

juicy, on delicious shortcrust pastry

Knead the flour, butter, 100g sugar, baking powder, 1 tablespoon vanilla sugar, and egg into a smooth shortcrust pastry. Let the dough rest in the refrigerator. Line a 26cm springform pan with the dough, forming a high rim. Peel and halve the apples, and remove the cores. Slice the apple halves and place each half firmly together in the pan, pressing down lightly if necessary. Repeat this process until the pan is full of apples. Mix 2 cups of sour cream with the remaining 30g sugar, 1 packet of vanilla sugar, and 100ml milk until smooth. Then whisk in the pudding mix. Pour the sour cream mixture onto the apples, dust with cinnamon, and bake for 60 minutes at 160°C (in the lower third of the oven). Tip: If you find the shortcrust pastry too dry, bake the cake with this dough the day before and refrigerate overnight. The dough then has time to absorb moisture and will be pleasantly soft the next day. Note: The cake in the pictures was a half recipe and baked in a 20cm springform pan.