German Sour Cream Apple Cake

Prepare the dough:
Cream together the butter, sugar, and vanilla sugar until light and fluffy.
Beat in the eggs one at a time.
Finally, mix in the flour and baking powder until a smooth dough forms.

Assemble the base:
Spread the dough evenly into a greased springform pan.

Prepare the apples:
Peel and dice the apples into small pieces.
Gently press them into the dough.

Pre-bake:
Bake the cake in a preheated oven at 190°C (375°F) for 10 minutes.

Make the custard topping:
Whisk together the eggs, sugar, and schmand (or sour cream) until smooth.
After the 10 minutes of pre-baking, pour this mixture evenly over the cake.

Bake again:
Return to the oven and bake for about 40 more minutes, until golden and set.

Finish:
Let the cake cool, then dust with powdered sugar before serving.