Beat the eggs and 350 g sugar with the whisk of the hand mixer until white and creamy. Mix flour and baking powder. Slowly add oil and mineral water to the egg mixture while stirring. Add the flour mixture and stir in. Place on the greased, floured fat pan of the oven (32 x 39 cm) and smooth down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.
In the meantime, peel and quarter the apples and remove the core. Cut quarter into small pieces. Caramelise 4 tbsp. sugar in a pot. Deglaze with juice and add apples. Cover and simmer for about 10 minutes. Take the finished cake out of the oven. Spread the apple compote evenly on the hot cake base. Put the cake in a cool place. In the meantime mix cinnamon and 2 tbsp. sugar.
Take the finished cake out of the oven. Spread the apple compote evenly on the hot cake base. Put the cake in a cool place. In the meantime mix cinnamon and 2 tbsp. sugar. Whip the cream until stiff. Add vanillin sugar and 4 tablespoons of sugar. Fold in sour cream. Spread the cream and sour cream mixture over the cake when it has cooled down and sprinkle with cinnamon sugar. Refrigerate the cake for at least 4 hours or better 2 hours. Cut the cake into pieces
Whip the cream until stiff. Add vanillin sugar and 4 tablespoons of sugar. Fold in sour cream. Spread the cream and sour cream mixture over the cake when it has cooled down and sprinkle with cinnamon sugar. Refrigerate the cake for at least 4 hours or better 2 hours. Cut the cake into pieces
waiting time approx. 3 hours