In a bowl, whisk together the flour, 100 g sugar, and a pinch of salt.

Cut the butter into cubes and add to the flour mixture. Rub the butter into the flour until it resembles coarse crumbs.

Add cold water, a little at a time, and knead quickly into a smooth dough.

Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.

Peel, quarter, core, and thinly slice the apples. Toss them with the juice of 1 lemon.

In a saucepan, bring the 500 ml apple juice to a boil. Mix the pudding powder with a bit of the apple juice and some sugar to taste, then whisk that into the boiling juice.

Simmer the mixture for 1 minute until slightly thickened, then pour it over the sliced apples and stir well.

Preheat the oven to 180°C (356°F) and grease a springform pan.

Roll out the chilled shortcrust pastry to fit the bottom and sides of the pan, then trim the edges.

Fill the pastry shell with the apple mixture and smooth the top.

Bake for about 50 minutes until the crust is golden and the apples are fragrant.

Let the cake cool to room temperature, then whip the 500 g whipping cream with the cream stabilizer until soft peaks form.

Fold in the 200 g sour cream and sugar to taste.

Spread the cream mixture over the cooled cake and sprinkle with ground cinnamon. Chill until serving.