Apple Sour Cream Cake

5 from 7 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European
Servings 1 people


  • 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


  • 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.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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