Apple Sponge Cake with Sour Cream Topping

Summary

Ingredients

• 800 g apples
• some lemon juice

For the batter:

• 80 g butter, soft
• 80 g suar
• 1 pinch (s) salt
• 1 teaspoon cinnamon
• 1 tablespoon vanilla sugar
• 2 egg (s)
• 100 grams flour
• 50 g cornstarch
• 1 ½ tablespoon milk
• Fat and flour for the mold

For the hood:

• 3 egg (s), separated
• 80 g suar
• 125 g sour cream or sour cream
• 75 g natural yourt
• 1 tablespoon cornstarch

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Instructions

1. Peel the apples, quarter them and cut into thin wedges, drizzle with a little lemon juice and set aside. Preheat the oven to 190 ° C fan oven.
2. For the batter, first stir the butter with the sugar until crumbly, add salt, cinnamon and vanilla sugar and stir in each egg individually. Mix the flour with the cornstarch and gradually stir in a little milk. The dough shouldn`t be too soft, but the cornstarch makes it tender and fluffy when you bake it.
3. Pour the dough into a greased and floured baking pan (26 cm), distribute the prepared apples evenly on top and bake in the preheated oven for about 20 minutes.
4. In the meantime, separate the eggs for the sour cream dome and beat the egg whites into snow. Mix the egg yolks with the sugar in a new bowl, add the sour cream, yoghurt and cornstarch and mix everything well. Finally, fold the egg whites into the mass.
5. Pour the topping on the pre-baked, hot sponge cake and bake everything together for another 20 minutes. After baking, cool the cake in the tin for a good half an hour and let it rest.
6. Then you can take the cake out of the mold. Incidentally, it can be toppled easily without anything happening.