Apple pie with cream icing in Dutch oven

Ingredients for 1 servings:

• 750 g apples, sour
• 2 tbsp lemon juice
• 100 g butter, soft
• 80 g sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 2 eggs
• 1 tbsp rum
• 150 g flour
• 2 tsp baking powder
• 1 tsp. baking soda
• 150 g crème fraîche, light
• 30 g sugar
• 1 tbsp vanilla sugar
• 2 eggs
• 1 tbsp icing sugar for sprinkling

Instructions

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

for 12 pieces

Peel, quarter, and core the apples. Cut the apple quarters into pieces and drizzle with lemon juice. Line the Dutch oven with parchment paper. Cream together softened butter with sugar, vanilla sugar, and a pinch of salt until creamy. Gradually beat in the eggs. Add a dash of rum to taste. Mix the flour with baking powder and baking soda and fold into the butter and egg mixture. Fold the apples into the batter and pour everything into the Dutch oven. For a small Dutch oven, place about 4 coals on top and 4 underneath and bake for about 20 minutes. Meanwhile, mix the crème fraîche with the sugar, vanilla sugar, and eggs. Pour the cream glaze over the cake and bake for another 25 minutes. Let the apple cake cool on a wire rack and dust with powdered sugar. Tip: When preparing in the oven, pour the dough into a greased springform pan and bake in the oven preheated to 180°C fan-assisted for 20 minutes and then for a further 25 minutes on the middle rack after adding the topping.