Summary

Ingredients

• 400 g flour
• 180 g butter
• 2 egg (s)
• 2 tablespoon sugar
• 200 g sour cream
• 1.8 kg apples, tart
• Breadcrumbs to sprinkle the dough
• Cinnamon and sugar to sprinkle the apples
• Egg yolks and milk to brush the cake

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Instructions

1. Make a shortcrust pastry. If it sticks too much, add enough flour to make a smooth dough. Cover the dough and chill for 30 minutes.
2. In the meantime, wash and peel the apples. Cut off apple wedges (slices) all around until only the core is left.
3. Divide the dough into two equal pieces. Roll out a piece of dough on a lightly floured worktop to the size of a tray.
4. Grease the baking sheet. Place the dough sheet on top and prick several times with a fork. Sprinkle with breadcrumbs and possibly cinnamon sugar.
5. Now distribute the apple wedges evenly on the dough base. It`s a huge amount, but it only tastes really fruity! Sprinkle with cinnamon sugar.
6. Roll out the second piece of dough back to the size of a tray and cover the apples with it.
7. Bake at 200 ° C on the middle rack until the cake is nicely browned.
8. After 15 minutes of baking, brush the cake with the egg yolk and milk mixture.
9. Cut the cooled cake into squares (6 cm). The cake tastes delicious even after 1-2 days, if it remains undetected for that long at all.
10. You can also bake it with a rhubarb filling. To do this, cut the unpeeled rhubarb into 2 cm long pieces, distribute more crumbs on the dough and possibly more cinnamon sugar.