Apple and sour cream cake

Ingredients for 1 servings:

• 175 g butter
• 160 g sugar
• 200 g flour
• 1 tsp baking powder
• 1 egg(s)
• 4 apples (Boskoop)
• ½ liter apple juice
• 1 lemon(s), the juice
• 200 g sugar
• 2 packets of vanilla pudding powder
• 200 ml cream
• 2 cups sour cream
• 2 tsp cinnamon sugar for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 15 minutes

For the filling: Peel 4-5 apples and dice them. Bring the apple juice, lemon juice, sugar, and pudding mix to a boil (use a large pot!). Stir several times during the boil until the mixture thickens slightly. Remove from the heat and fold in the apple pieces. For the pastry: Make the shortcrust pastry from the ingredients and place it in a springform pan lined with baking paper. Pull the dough up to the edges of the pan (you’ll need a bit of patience here). Then pour the cooled apple pudding mixture onto the raw shortcrust pastry and bake in a preheated oven at 180-200 degrees C (top/bottom heat) for about 20-30 minutes. Let cool for a few hours. For the cream: For the decoration, whip the cream with the sugar until stiff peaks form, then carefully fold in the sour cream. Spread the cream and sour cream mixture over the cooled cake and, if desired, sprinkle with the cinnamon-sugar mixture over the top.