|base and rim:|
|115 g||soft butter|
|1/2 sachet||baking powder|
|1||juice from orange|
|7 g||vanilla sugar|
|140 g||cream curd cheese|
|700 g||apple sourish, e.g. Topaz|
Butter a springform 24 cm diameter and line it with bakery release paper.
Beat butter and sugar to an airy cream. Mix in the eggs. Don't worry if the mixture clots. Mix flour and baking powder into the butter cream, then mix in the milk. Fill the mixture into the springform and with a small spatula (or spoon) spread it up the sides to create a 4 cm high rim. Put the unbaked cake into the fridge. Squeeze the orange and mix it well with the cornstarch, vanilla sugar, sugar, eggs and curd. Peel the apples, remove the core, quarter them and then cut them into chunky pieces. Mix the apples with the curd mixture and fill it onto the prepared cake base.
Bake the cake at 180 degrees Celsius (fan oven) for 50 minutes in the centre of the oven. Afterwards, let it rest for 10 minutes, then remove it from the springform and sprinkle it with powdered sugar.