Covered Apple Pie from Tray with Egg Whites and Sour Cream

To prepare, peel and quarter the apples, remove the core and finely chop them. Drizzle with lemon juice and mix with 1 tablespoon of sugar, apple pie spice and raisins. If you don't have an apple pie spice on hand, you can use some cinnamon or gingerbread spice.

Put the remaining sugar in a bowl with egg yolks, vanilla sugar, butter, sour cream, baking powder, flour and milk with the dough hook of the hand mixer or with your hands quickly to a smooth dough. Roll out two thirds of the dough on a lightly floured surface, slightly larger than a baking sheet. Tip: It's easier if you do it in two steps and only half the size of the baking tray each time.

Place the dough on a baking sheet lined with baking paper, pulling up a slight edge. Spread the apples (if possible without the resulting juice, otherwise the soil will soak through) on top. Beat egg whites with salt until stiff and spread on top.

Roll out the remaining dough to the size of a tray and cover the cake with it. Press lightly and prick a few times with a fork. Bake in the preheated oven on the middle rack at 200 degrees top / bottom heat (or convection 180 degrees) for about 45 minutes until golden yellow.

Then let it cool down a bit. Cover the cake, which is still lukewarm, with the icing sugar (see ingredients above) Alternatively, you can simply dust the cooled cake with powdered sugar. Is z. B. better suited if you want to freeze the cake.