Apple and sour cream cake a la Mäusle

Ingredients for 1 servings:

• 50 g butter, liquid
• 50 g brown sugar (raw cane sugar)
• 2 egg yolks
• 4 tbsp cream
• 1 pinch of salt
• 150 g spelt flour, fine
• 2 tsp cream of tartar baking powder
• 75 ml liquid from cooking apples
• possibly water, to refill
• 400 g apples, sweet/crumbly (net weight without peel and seeds)
• 25 g brown sugar (raw cane sugar)
• 100 ml water
• 75 g raisins (or omit completely)
• 200 g sour cream
• 100 g cream
• 50 g brown sugar (raw cane sugar)
• 1 tsp cinnamon
• Butter, for the edge of the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Food combining baking recipe carbohydrates

For the apple topping, quarter the apples (remove the cores) and coarsely grate the apple quarters. Place the sugar in a saucepan and melt over moderate heat. Then add the water and bring the sugar water to a simmer. Add the grated apples, bring to a boil, reduce the heat to low, and simmer covered for about 3 minutes. Remove the pan from the heat. Add the raisins to the apples and let everything steep, covered, for 5 minutes. Place the apples and raisins in a sieve, reserving the cooking liquid*. Measure out 75 ml, topping up with water if necessary. Let the raisin-apples cool for 10 minutes. For the sour cream topping, stir the sour cream, cream, sugar, and cinnamon until smooth. Place baking paper in the bottom of a 26 cm springform pan. Lightly butter the sides of the pan. Preheat the oven to 200 °C (top/bottom heat). Cream the butter with the sugar, egg yolks, cream, and salt until creamy. Add the flour, baking powder, and cooking liquid and mix briefly but thoroughly. Pour the thick batter into the prepared pan and spread it evenly (this works best with a tablespoon). Distribute the raisin apples over the batter. Spread the sour cream topping over the batter. Bake for 20 to 30 minutes, until the surface is lightly browned. Let cool in the pan. Tip: Those who don’t separate food can use tart apples and whole eggs (instead of egg yolks and cream).