This is a delicious dessert cake from the time when farmers made their own sour cream. There is no need for the apples in the cake, but they add a fresh fruity flavor you may have to replace by serving jams with the cake if left out.
Preparation: about 20 min.
Oven temperature: 175° C / 345° F
Cooking time: about 30 min.
This you need for 4-5 servings
4 tablespoons white or brown sugar
2 tablespoons sugar
4 tablespoons flour
2 tablespoons of potato starch
a little grated nutmeg
4 dl [0,8 pt] sour cream
This is what you do
 Butter an oven proof mould with straight edges.
 Wash and peel the apples. Cut them into very thin slices. Put them at the bottom of the mould and drizzle with sugar.
 Separate the egg yolks and whites.
 Stir together egg yolks, sugar, flour, potato starch and grated nutmeg. Stir till you got a smooth batter.
 Carefully fold in the sour cream.
 Whip the egg whites stiff. Turn them into the batter with the help of two forks.
 Pour the batter on top of the apple slices into the mould. Smoothen the surface with a spatula.
 Cook in an oven at 175° C / 345° F for about 30 minutes or until the cake has risen, has a nice color and is done.
 Server immediately.