Apple cake with Lindberger topping

Ingredients for 1 servings:

• 200 g flour
• 100 g butter, cold, cut into small pieces
• 50 g sugar
• 1 egg(s)
• 1 pinch of salt
• Fat for the mold
• 1 kg apples, sour
• 50 g butter
• 1 pinch of cinnamon powder
• some lemon juice
• 2 tsp vanilla sugar
• 2 tbsp Calvados or orange liqueur/brandy 1:1
• n. B. cane sugar, max. 2 tbsp
• 3 eggs, separated
• 200 g sour cream
• 3 tbsp sugar

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 20 minutes

tastes best fresh

For the shortcrust pastry, knead together flour, butter, sugar, egg, and salt. Shape the dough into a ball, wrap in cling film, and refrigerate for at least 30 minutes. For the filling, wash, halve, peel, and quarter the apples. Remove the cores and thinly slice the quarters. Melt the butter in a large saucepan, add the apples, and sauté for about 5 minutes, stirring continuously. Remove the pan from the heat, then stir in the cinnamon, lemon juice, vanilla sugar, and your chosen alcohol. Add sugar to taste and if desired. Line a 26cm springform pan with baking paper and grease the edges. Roll out the shortcrust pastry and form a rim. Prick the surface several times with a fork. Spread the apple mixture and liquid over the pastry and bake at 180°C (top/bottom heat) for about 30 minutes. Meanwhile, whisk together the egg yolks, sour cream, and sugar in a bowl. Beat the egg whites until stiff and fold into the sour cream mixture. After 30 minutes, remove the cake from the oven, spread the sour cream mixture over it, and bake for another 20 minutes. Remove the cake from the oven and let it cool completely before loosening the edges and removing it from the pan.