Grease a tart mould (bottom 24 cm, top 26 cm Ø, height 4 cm). Caramelise 125 g sugar in a pan until golden. Remove from the heat and add 1 tablespoon of butter, melt while stirring. Spread the caramel evenly on the bottom of the pan. Peel, quarter and core the apples. Cut the apple quarters in half again, sprinkle with lemon juice and spread on the caramel. For the sponge mixture mix 150 g butter, 175 g sugar and salt until creamy.
Stir in the eggs one after the other. Mix flour and baking powder, alternately stir in apple corn and sour cream. Spread the dough on the apples and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 25-40 minutes (test with sticks !!!). Allow to cool briefly, then turn out onto a cake platter and allow to cool. Whipped cream tastes good with it