Ingredients
- 300 g Biscuits
- 1 kg apples – peeled and diced
- 2 cups sugar
- 400 g sour cream
Method
Put the apples, sugar and 2 cups of water in a small saucepan on the stove. Leave over low heat for about 20 minutes, until the apples are soft or translucent.
Take the apples off the heat and add the sour cream. Stir well.
Crumble the biscuits. Lightly grease a springform pan and add a layer of biscuits. Press the biscuits firmly into the base with your fingers. Spoon half of the apples on top. Add a second layer of biscuits and top with the rest of the apple mixture.
Refrigerate the cake for at least 3–4 hours, ideally overnight. When serving, you can dust it with powdered sugar or cinnamon.
