Fine apple cream cake with egg liqueur

Ingredients for 1 servings:

• 200 g flour
• 1 pinch of salt
• 80 g powdered sugar
• 1 bag of vanilla sugar (bourbon vanilla sugar)
• 100 g butter
• 1 egg(s)
• 400 ml milk
• 100 ml egg liqueur
• 2 bags of pudding powder (vanilla flavor)
• 3 cups sour cream
• 150 g sugar
• 3 apples, sour (e.g. Boskoop)
• Sugar (decorative or powdered sugar) for sprinkling

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 35 minutes

Knead the flour, salt, powdered sugar, vanilla sugar, butter, and egg into a shortcrust pastry. Let it rest in the refrigerator for half an hour. Then roll out two-thirds of the dough to a diameter of 26–28 cm, and press the remainder into the edge of the pan to about 2 cm. For the topping, mix the milk and egg liqueur and use it to make the pudding according to the package instructions. Let it cool slightly. Mix the sour cream, pudding, and remaining sugar together and spread it on the cake base. Peel and core the apples, cut them into even slices, and top the cake with them. Bake at 175°C (fan oven) for 55 minutes on the middle shelf. After baking, sprinkle with decorative sugar or powdered sugar.