Upside-down apple cake with sour cream and chocolate – a moist dessert that disappears from the table

Ingredients

Apple layer:

• 750 g apples (peeled)

• 1–2 teaspoons cinnamon

• sugar to taste (approx. 1–2 tablespoons)

• 1–2 tablespoons lemon juice

Sponge batter:

• 4 eggs

• 180 g powdered sugar

• 180 g all-purpose flour

• 1/2 packet baking powder (approx. 6 g)

• 100 ml oil

• 2–4 tablespoons water (as needed)

Cream:

• 2 packets vanilla or cream pudding mix

• 600 ml milk

• sugar to taste (approx. 2–4 tablespoons, depending on the sweetness of the pudding)

• 250 g low-fat quark (tub)

• 1 tub sour cream (approx. 200 g)

Chocolate glaze:

• 150–200 g chocolate (dark or cooking chocolate, to taste)

• 1 tub sour cream (approx. 200 g)