Sour cream cake with apples

Ingredients for 6 servings:

• 225 g flour
• 110 g butter or margarine o
• 50 g sugar
• 1 pinch of salt
• 1 egg(s)
• 2 cups sour cream
• 300 ml milk
• 50 g sugar
• 1 packet of vanilla pudding powder
• 500 g apples
• 3 tbsp sugar
• 1 pack of cake glaze, clear
• 200 ml water or apple juice

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 10 minutes

Mix flour, butter, salt, sugar, and egg into a dough. Chill for 1 hour. Line a 28 cm baking pan with the dough, forming a rim. Mix together the sour cream, milk, sugar, and pudding powder, pour onto the dough base, and bake for about 45 minutes at 180°C (top/bottom heat), then let cool. In the meantime, cut the peeled apples into small cubes. Caramelize the sugar in a heavy, non-stick pan and deglaze with a little water. Add the apples and steam until soft, but they shouldn’t fall apart. Or simply steam the apples with a little water and sugar until soft. Drain, let drain, and reserve the juice. Make up the juice to 250 ml with water or apple juice. Prepare the cake glaze according to the package instructions. Fold in the apples, pour over the baked cake, and let cool. Serve with vanilla cream.