Apple
Sour Cream
Cake
What you need
- 500g Pauls Light Sour Cream
- Pauls Dollop Cream to serve
- 200g brown sugar
- 100g plain flour
- Pinch each of ground cinnamon, ground cloves and g
- 1.2kg Granny Smith apples, peeled and thinly sliced
- 150g plain sweet biscuits
- 80g melted unsalted butter
How To Make It
- Finely grind biscuits and a pinch of cinnamon in a blender. Add butter and process until combined. Press mixture into base of a lined, buttered 23cm springform pan.
- Combine sugar, flour, cloves, nutmeg and cinnamon in a blender. Place a layer of apple slices into a pan and sprinkle some sugar mixture over. Repeat layering process and finish with sugar mixture on top, always shaking and tapping the pan to ensure sugar mixture is distributed evenly. Spoon sour cream on top and spread evenly.
- Bake at 180°C for 30 mins or until apple layers are all soft. Refrigerate overnight, remove from pan and serve with Pauls Dollop Cream.
