John Myers
Ingredients for 8 servings:
- 4 apples, sour (e.g. Boskopp)
- 3 eggs
- 3 tbsp sugar
- 180 g sour cream
- 1 puff pastry, rolled out, round, 32 cm
- Butter and flour for the mold
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Sour apples on puff pastry with egg and sour cream filling.
The quantities are for a round baking tray with a diameter of 32 cm. Preheat the oven to 180°C (350°F). Grease the baking tray with butter and dust with flour, then line the puff pastry with the puff pastry. Peel and core the apples, then cut each apple into 16 slices. Arrange them overlapping on the puff pastry. Separate the eggs. Beat the egg yolks with sugar until light yellow. Beat the egg whites until stiff peaks form, then fold into the egg yolk mixture. Finally, mix in the sour cream and spread the cream over the cake. Bake in the center of the oven for 40 minutes, 30 minutes with bottom heat, then 10 minutes with top and bottom heat or fan. This ensures the cake is cooked through and the top is beautifully golden brown.
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