First make the shortcrust pastry from the ingredients for the shortcrust base, chill for 1/2 hour.
In the meantime, mix the peeled and sliced apples with the orange juice, orange zest and cinnamon and let them steep.
Prepare a pudding with the milk and the pudding powder, stir the sugar and the butter into the still hot mixture and let it cool.
Separate the eggs.
Mix the sour cream, curd, whipped cream (without beating) and yolks well and add to the lukewarm pudding mixture.
Beat the egg whites until firm and stir into the pudding mixture.
Roll out the shortcrust pastry to a thickness of about 1/2 cm and line the bottom and sides of a ring mold (26 cm) with it.
First place the apples on the short pastry and then spread the pudding mixture on top.
Bake the cake in a preheated oven at 170 °C for about 60-70 minutes. If it browns too quickly, cover with aluminum foil.
If you like, sprinkle with sliced almonds. Instead of apples, you can also use other fruit of your choice. Grapes, for example, are particularly suitable here.