Summary

Ingredients

For the dough:

• 150 g butter or mararine
• 125 g suar, possibly a little less
• 3 egg (s)
• 125 g hazelnuts, round
• 50 grams flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon powder, possibly a little more
• Fat for the shape

For the filling:

• 800 g apples
• 0.5 liter ½ apple juice, possibly naturally cloudy
• 1 lemon (s), juice it
• 100 g suar
• 2 packs custard powder

For covering:

• 250 ml cream
• 1 pack cream stabilizer
• 0.5 ½ pack vanilla sugar
• 1 cup sour cream
• Cinnamon powder for dusting

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Instructions

1. Mix the butter and sugar with the eggs until frothy. Mix the flour with the baking powder and pour into the butter-sugar-egg mixture together with the nuts and cinnamon and stir well.
2. Put the dough in a greased springform pan lined with baking paper. Bake at 160 ° C (top / bottom heat) for about 30 minutes and allow to cool. I did that the day before.
3. Peel the apples and grate them roughly. Set aside some apple juice to mix the pudding powder. Heat the rest of the apple juice and lemon juice with the sugar and bring to the boil with the mixed pudding powder. Stir in the grated apples and leave on the stove for a few more minutes while stirring - depending on how firm the apples were at the beginning or they may be afterwards.
4. When the apple mixture has cooled down a bit, place it on the cold base and smooth it out. I always put a cake ring around the bottom so that nothing runs down. Then let the cake cool down completely - possibly in the refrigerator.
5. When the cake is cold, whip the cream with the cream stabilizer and vanilla sugar and carefully stir in the sour cream. Spread everything on the cake and ideally chill again for a good hour. Just before serving, I sprinkle it with cinnamon.