Apple rose cake with sour cream

Ingredients for 1 servings:

• 1 sheet(s) of puff pastry, fresh
• 2 apples
• 2 tbsp sugar and cinnamon
• 2 cl lemon juice
• some water
• 1 egg(s)
• 60 g sugar
• 60 g flour
• 2 tbsp milk
• 60 g butter
• 1 tsp, leveled baking powder
• 1 packet of vanilla sugar
• 3 tbsp jam of your choice, red
• 2 apples
• 1 packet of vanilla pudding powder
• 0.33 liters of apple juice
• 2 cl lemon juice
• ½ tsp cinnamon
• 1 cup sour cream
• some cinnamon
• 1 packet of vanilla sugar
• some sugar
• 1 sachet of instant gelatin
• 1 cup cream, whipped stiffly
• 1 pack of cream stiffener
• cinnamon sugar

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 6 hours 30 minutes

For the apple roses, cut the puff pastry into about 12 strips and sprinkle with the cinnamon-sugar mixture. Halve the apples (do not peel), remove the cores, and cut into very thin slices. Soak the slices in water with lemon juice and microwave for about 2 minutes so they can be rolled up. Place the apple slices overlapping on a strip of puff pastry and roll them up. Place in a prepared muffin tin and bake in a preheated oven at 160°C (top/bottom heat) for about 35-45 minutes. Make a batter from the egg, flour, sugar, butter, milk, vanilla sugar, and baking powder and pour it into a greased springform pan. Bake in a preheated oven at 170°C (top/bottom heat) for about 20-30 minutes. Allow to cool slightly. Spread with jam, place on a cake plate, and place a cake ring around the apples. Peel the remaining apples and cut into small cubes. Bring to a boil with the sugar, cinnamon, lemon juice, and half of the apple juice (do not let it get too soft). Mix the pudding mix with the remaining juice, stir into the apples, and bring to a boil. Once cooled, pour over the cake. Mix the sour cream with a little cinnamon, vanilla sugar, a little sugar, and the gelatin. Whip the cream with the cream stiffener until stiff and fold in. Pour the cream mixture over the cooled apple mixture. Decorate with the apple roses and sprinkle with cinnamon sugar. Refrigerate for at least 4 hours.