Create a batter by mixing eggs, sugar, butter, flour, and baking powder. Bake it in a springform pan for about 20 minutes at 180 degrees.
Core, peel, and stew the apples in a little apple juice. Drain them on a sieve.
Boil 1/2 liter of apple juice and stir in the custard powder, following the instructions on the packaging (using apple juice instead of milk). Fold the stewed apples into the pudding, bring to a boil until sticky, and pour onto the pre-baked dough. Bake for an additional 5 minutes.
For the topping, beat egg whites until stiff. Mix egg yolks, sour cream, and sugar, then fold in the egg whites.
Spread the custard evenly on the cake and continue baking until the topping is golden yellow.
Allow the cake to rest briefly with the oven door slightly open, and remove it from the tin when completely cooled.
This fluffy apple pie is a nostalgic and comforting dessert, perfect for sharing with loved ones. Enjoy the sweet and fruity layers that make every bite a delightful experience.
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