Baked apple sour cream cake

Ingredients

Directions

1. 1

   Bring 1/2 l water, apple juice, lemon juice, 100 g sugar and 1 vanillin sugar to the boil in a large pot. Peel ##apples##, cut out the cores with an apple corer. Steam apples covered in the boiling broth for about 10 minutes. Remove from the stock, drain and let cool down

2. 2

   Grease a springform pan (26 cm Ø; approx. 8 cm high). Knead 250 g flour, baking powder, 125 g sugar, 1 pinch of salt, 125 g butter in pieces and 1 egg first with a hand mixer, then briefly with your hands until smooth. Roll out on a little flour round (approx. 32 cm Ø). Line the form with this, pressing down on the edge. Prick the bottom of the pastry several times with a fork. Chill for about 45 minutes.

3. 3

   ##Raisins## wash, drain. Coarsely grate marzipan, mix with 1 egg white. Stir in raisins and almonds. Fill apples with it.

4. 4

   ##Schmand##, mix 6 eggs, 100 g sugar, 1 vanillin sugar and pudding powder. Sprinkle breadcrumbs over the pastry base. Spread apples on top. Pour over the top with a sand glaze. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for 65-70 minutes (cover after approx. 45 minutes if necessary). Leave to cool in the mould for approx. 4 hours. Dust with icing sugar