Apple sour cream cake

Ingredients for 1 servings:

• 300 g flour
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 tbsp, crushed cocoa powder, unsweetened
• 1 egg(s)
• 160 g butter or margarine
• 1 tbsp water, cold
• 700 g apples, prepared and weighed
• 3 tbsp lemon juice
• 400 g sour cream
• 200 g whipped cream
• 1 packet of pudding powder (vanilla flavor)
• 100 g sugar
• 2 eggs
• 3 tbsp jelly (apple jelly) or apricot jelly
• some fat for the mold
• Flour for the mold
• possibly powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Cocoa shortcrust pastry with creamy topping

Grease a 26 cm springform pan and dust lightly with flour. Place the ingredients for the shortcrust pastry in a bowl (butter in chunks). Knead first with a dough hook and then with your hands until smooth, then form a ball. Chill the shortcrust pastry. Place the ingredients for the topping in a tall bowl and mix until smooth. Peel, core, and quarter the apples. Cut them into small slits lengthwise with a knife (do not cut all the way through) and drizzle with lemon juice. Spread 2/3 of the shortcrust pastry on the bottom of the springform pan, shape it into a long log, and create a 3 cm wide border. Drain the apples, place them on the pastry with the slit side facing up, and carefully pour the topping over them. Bake in a preheated oven (175°C top/bottom heat, 150°C fan, gas mark 2) on the lowest rack for about 1 hour. Cover for the last 10 minutes if necessary. Let the cake cool slightly and then spread with heated jelly. Let it cool completely. Dust the edges with powdered sugar before serving. If you prefer a thinner base, simply halve the amount. This will not change the baking time.