Summary

Ingredients

For the shortcrust pastry:

• 300 grams flour
• 125 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 3 tablespoon, leveled cocoa powder, unsweetened
• 1 egg (s)
• 160 g butter or mararine
• 1 tablespoon water, cold

For the filling:

• 700 g apples, weihed and prepared
• 3 tablespoon lemon juice

For the cast:

• 400 g sour cream
• 200 g whipped cream
• 1 packet custard powder (vanilla flavor)
• 100 g suar
• 2 egg (s)

For painting:

• 3 tablespoons jelly (apple jelly) or apricot jelly
• some fat for the shape
• Flour for the mold
• possibly powdered sugar

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Instructions

1. Grease a springform pan (26 cm), dust lightly with flour. Put the ingredients for the shortcrust pastry in a bowl (butter in flakes), knead first with the dough hook, then finally with your hands until smooth and form a ball. Chill the shortcrust pastry.
2. Put the ingredients for the topping in a tall bowl and stir until smooth. Peel, core and quarter the apples. Make a fine cut lengthways with a knife (do not cut all the way through) and drizzle with the lemon juice.
3. Place 2/3 of the shortcrust pastry on the bottom of the springform pan, shape it into a long roll and create a 3 cm wide border. Drain the apples, place them on the dough with the scored side facing up and carefully pour the icing over them.
4. Bake in the preheated oven (175 ° C top / bottom heat, convection: 150 ° C, gas: level 2) on the bottom rack for about 1 hour. Cover if necessary for the last 10 minutes. Let the cake cool down a little and brush with heated jelly. Let cool down. Dust the edge with powdered sugar before serving.
5. If you prefer the bottom thinner, you should simply cut the amount in half. This does not change the baking time.