Baked apple and sour cream cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, cold
• 175 g sugar
• 2 tsp vanilla sugar
• 1 pinch of salt
• 50 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 8 sheets of gelatin
• 350 g apple, red
• 1 lemon(s), the juice
• 400 ml apple juice
• 1 cinnamon stick(s)
• 600 g sour cream
• 400 g whipped cream
• 50 g cranberries from the jar
• 1 tsp, levelled cinnamon powder and 1 tbsp sugar

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours 35 minutes

For the batter, separate the eggs and beat the egg whites with 3 tablespoons of water until stiff peaks form. Beat the egg yolks with 75g sugar and 1 teaspoon of vanilla sugar, then add a pinch of salt. Mix the flour, cornstarch, and baking powder and fold into the egg mixture, then fold in the beaten egg whites. Pour the batter into a 26cm springform pan lined with baking paper and bake at 170°C (top/bottom heat) for 25 minutes. For the filling, dice the apples and drizzle with 1 tablespoon of lemon juice. Place the apples and cinnamon stick in a saucepan with 2 tablespoons of sugar and the apple juice. Bring to a boil. Meanwhile, dissolve 4 sheets of gelatine and stir into the hot, but not boiling, apple mixture. Let cool until the mixture begins to set, then remove the cinnamon stick. Mix the sour cream with 1 teaspoon of vanilla sugar, 100g sugar, and 2-3 tablespoons of lemon juice. Dissolve 4 sheets of gelatine and mix with 4 tablespoons of sour cream, then stir into the remaining cream. Chill the cream until it begins to set. Whip 250g of cream until stiff and fold into the sour cream. Halve the sponge cake horizontally and place a cake ring around the bottom layer. Spread cranberries on the base. Spread the sour cream on top and smooth it down. Place the second layer on top. Pour the setting apple mixture onto the cake and spread it on top. Chill the cake for at least 3 hours, or overnight if possible. Whip 150g of cream until stiff, remove the cake from the ring and spread the cream over the edge. Mix 1 tablespoon of sugar with cinnamon and sprinkle the edge of the cake with it.