Apple cake with sour cream

8 servings
1 hour 40 min

Prepare products.

Cut the apples not very finely, but not large either. There is no need to clean the peel.

Apples a little descendant: Put butter in a cold pan, turn on the medium heating. Put apples in melted butter, add 2 tbsp. sugar, raisins, who loves - cinnamon . /The amount of sugar depends on the acid of apples - try! Measure the sugar from the total amount . /Mix well and warm up almost until the moisture evaporates completely, no more. There is no need to caramelize. Let cool.

Prepare the dough: Lightly beat the eggs with salt with a mixer (at low speed).

Continue to beat add vanillin.

Increase the turnover as much as possible and gradually add all the sugar . /Remember to put aside 1. 5 tbsp. sugar for filling . /

Add orange liquor/Alcohol will evaporate, only the aroma will remain, so children will not harm. Who is not allowed alcohol, at your discretion, the ingredient can not be added . /Everything is very good to beat to white lush mass, the rise of the dough will depend on this.

Gradually, in 2-3 steps carefully intervene with sifted flour.

Add 1 tbsp to the dough. with a slide of sour cream of any fat and density, leave the rest for pouring.

Add fresh zest or like mine, dry.

Add cooled apples with raisins to the dough. Carefully, by the movement of superunitions, in 3-4 steps to intervene them in the dough.

Grease the form with butter, sprinkle a little with sugar and fill with dough. Put in a preheated oven to 180 degrees for 30 minutes/until the top is ruddy/. Then get it. .

Mix the remaining sour cream and sugar only before you need to get the pie. This is not a classic sour cream fill, but more is not needed. Sour cream will make the top soft and tender and will not let the crust burn.

Carefully get the pie, if possible, quickly grease with sour cream and return to the oven for another 30 minutes until tender. Everyone has different oven options, but it should be borne in mind that the apples were wet, so it will take a little longer than a regular charlotte to cook.

I cooked in shapes of different sizes, in a smaller form, the pie is simply higher, but bake also for about 1 hours.

Hold the finished pie for about 5 minutes in the oven turned off with the door ajar. Remove and allow to cool in the form by covering with a napkin. Then it will be easy to get it and it will definitely delight you with its own taste and wonderful aroma. Enjoy your meal!