Apple Cake with Grated Shortcrust Pastry

Mix the flour with powdered sugar, baking powder, salt, and vanilla powder. Cut the cold butter into small cubes and quickly knead it together with the egg yolk and sour cream to form a smooth dough.

Divide the dough into two halves. Wrap one half in cling film and place it in the freezer for at least 30 minutes. Spread the second half evenly on the bottom of a springform pan (Ø 23 cm) lined with baking paper, prick it several times with a fork, and let it rest in the refrigerator for 30 minutes.

Meanwhile, peel, quarter, core, and slice or grate the apples into fine wedges. Mix the apple wedges with cane sugar and cinnamon. Briefly toast the breadcrumbs in a dry pan until fragrant.