Preparation
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1Mix butter and sugar until fluffy. Gradually add eggs and salt. Stir in lemon zest and juice. Mix the flour, delicate cologne flakes and baking powder and add to the dough tablespoon by tablespoon. Grease a baking tray and spread the dough on it.
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2Peel the apples, quarter them and remove the core, put them in a bowl with lemon water. Score each apple piece on the round side with a fork and place on the dough. Spread raisins, grated lemon peel and almond sticks over it. Bake on the middle rack for about 10 minutes.
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3Separate the eggs, beat the egg yolks and sugar until creamy, add the sour cream. Fold in stiffly beaten egg whites.
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4Spread the cream icing on the apple pie and bake for another 20-25 minutes. Let the cake cool and dust with powdered sugar.
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5Top/bottom heat: 200 °C Circulating air: 180°C Baking time: approx. 35 minutes
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
For the garnish:
2 EL
powdered sugar
Cream casting:
2
Eggs
80 G
Sugar
125 ml
sour cream
For the topping:
1,5 kg
sour apple
1 Juice and zest of one
lemon
4 EL
Raisins
100 G
Almond stick
For the dough:
200 G
butter
200 G
Sugar
3
Eggs
1 prize
Salt
1 Juice and zest of one
untreated lime
250 G
Flour
125 G
Delicate Kölln Oat Flakes
1,5 pack
baking powder
1 TL
Fat for the baking tray
