Ingredients - 1 cake diameter 24cm
- sifted plain flour 160 g
- room temperature butter 100 g
- sour cream (250 g for the filling and 70 g for the dough) 320 g
- Papa Baker baking powder 1 tsp
- apples (peeled and sliced) 500 g
- 2 tablespoons cornstarch
- eggs 2 pcs.
- Papa Baker vanillin sugar 20g
- Carpe Diem cane sugar 180 g
- Lemon juice 1 tbsp
Recipe for cooking step by step
Preheat the oven to 200°C.
Beat 70g sour cream, room temperature butter until smooth and combine with flour mixed with Papa Baker baking powder.
Knead elastic dough. Line a 24cm diameter circular tin with baking paper, spread the dough over the tin and shape the sides.
Slice the apples thinly, drizzle with lemon juice and line the pastry sheet with them (you can keep a few apples for the surface of the cake).
Mix the 250g sour cream, starch, sugar and Papa Baker vanilla sugar with the eggs – cream. Pour the cream over the apples and pastry (you can put the rest of the apples on top).
Bake in a preheated oven at 200 degrees for 30-40 minutes. Let the cake cool completely before removing from the tin and decorating with icing sugar and mint.