Peel and quarter apples, remove core and cut into thin slices.

Drizzle with lemon juice

Bring 3,440 ml of apple juice and 200 g of sugar to the boil.

Mix the pudding powder and remaining apple juice until smooth.

Stir in the boiling juice, bring to the boil and simmer for 1 minute.

Remove from the stove, stir in apples and let cool for about 1 hour.

Put the flour, butter in flakes, 175 g sugar, baking powder and egg in a bowl and knead into a shortcrust pastry.

Press the dough into a greased springform pan as the base and edge.

Spread the apple mixture on the dough.

Bake in a preheated oven at 175 ° for about 45 minutes.

Take out and let cool down.

Mix the sour cream with 2 teaspoons of sugar.

Beat the cream with the whisk of the hand mixer until stiff, fold into the sour cream.

Carefully remove the cake from the mold and place on a cake plate.

Spread the sour cream loosely on the cake.

Decorate with chocolate flakes.