Contents
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Ingredients
- 5 Apples
- Juice of one lemon
- 500 ml Apple juice
- 375 g Sugar
- 2 tsp Sugar (for the sour cream)
- 2 P Vanilla - custard powder for cooking
- 200 g Flour
- 175 g Butter
- 1 tsp Baking powder
- 1 Egg
- 250 g Sour cream
- 600 g Cream
Instructions
- Peel and quarter apples, remove core and cut into thin slices.
- Drizzle with lemon juice
- Bring 3,440 ml of apple juice and 200 g of sugar to the boil.
- Mix the pudding powder and remaining apple juice until smooth.
- Stir in the boiling juice, bring to the boil and simmer for 1 minute.
- Remove from the stove, stir in apples and let cool for about 1 hour.
- Put the flour, butter in flakes, 175 g sugar, baking powder and egg in a bowl and knead into a shortcrust pastry.
- Press the dough into a greased springform pan as the base and edge.
- Spread the apple mixture on the dough.
- Bake in a preheated oven at 175 ° for about 45 minutes.
- Take out and let cool down.
- Mix the sour cream with 2 teaspoons of sugar.
- Beat the cream with the whisk of the hand mixer until stiff, fold into the sour cream.
- Carefully remove the cake from the mold and place on a cake plate.
- Spread the sour cream loosely on the cake.
- Decorate with chocolate flakes.