Summary

Ingredients

For the dough:

• 130 g butter, (soft)
• 125 g suar
• 3 large egg (s)
• 1 pinch (s) salt
• 1 teaspoon lemon peel, grated
• 200 g flour
• 2 teaspoons, leveled baking powder
• 2 Table spoons milk
• 4 apples

For the cast:

• 2 large egg (s)
• 40 g suar
• 100 ml egg liqueur
• 100 g sour cream
• 20 g puddin powder, (vanilla)

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Instructions

1. Preheat the oven to 180 degrees and line a 24cm springform pan with baking paper.
2. Mix the softened butter with the sugar until creamy, stir in the eggs, salt and lemon zest. Mix the flour with the baking powder and sift over the dough. Depending on the situation, you need 2-4 tablespoons of milk, which you mix in with the flour mixture (2 tablespoons are always enough for me). The dough is then filled into the prepared baking pan and smoothed out.
3. Peel, halve, quarter and core the apples. Slightly score the top with the knife and place on the dough. Start in a circle around the edge and place the last quarters in the middle. Press lightly into the dough and then bake the cake for 40 minutes in the preheated oven.
4. For the topping, shortly before the end of this baking time, stir the eggs with the sugar until creamy. Add the egg liqueur, sour cream, pudding powder and stir in briefly. Pull the cake forward a little in the oven and spread the icing on top. Start around here at the edge and then fill in towards the middle. Then bake it in the oven for another 20 minutes.
5. Take out and leave something in the mold. Remove from the edge with a knife, place on a wire rack and let cool down completely.