Apple sponge cake with sour cream topping

Ingredients for 1 servings:

• 800 g apples
• some lemon juice
• 80 g butter, soft
• 80 g sugar
• 1 pinch of salt
• 1 tsp cinnamon
• 1 tbsp vanilla sugar
• 2 eggs
• 100 g flour
• 50 g starch flour
• 1 ½ tbsp milk
• Fat and flour for the mold
• 3 eggs, separated
• 80 g sugar
• 125 g sour cream or sour cream
• 75 g natural yogurt
• 1 tbsp cornstarch

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

in 2 small baking steps

Peel the apples, quarter them, and cut them into thin slices. Sprinkle with a little lemon juice and set aside. Preheat the oven to 190°C fan/convection oven. To make the batter, first cream the butter and sugar until crumbly, add the salt, cinnamon, and vanilla sugar, and beat in each egg one at a time. Mix the flour with the cornstarch and gradually stir in a little milk. The batter shouldn’t be too soft; the cornstarch will still make it tender and fluffy during baking. Pour the batter into a greased and floured 26cm baking pan, distribute the prepared apples evenly, and bake in the preheated oven for about 20 minutes. In the meantime, for the sour cream topping, separate the eggs and beat the egg whites until stiff peaks form. In a new bowl, whisk the egg yolks with the sugar, add the sour cream, yogurt, and cornstarch, and mix everything well. Finally, fold the beaten egg whites into the mixture. Pour the icing onto the pre-baked, hot sponge cake and bake everything together for another 20 minutes. After baking, let the cake cool and rest in the pan for a good half hour. Then you can remove the cake from the pan. It can be easily turned out without any damage.