Made 9/4/23. Not good. Dense, bland.

Peel, core and quarter 4 large or 5 medium apples. Slice them thinly and set aside.

In a large bowl add 3 eggs and 1/2 cup of sugar. Beat using a hand mixer until sugar dissolves. Add in 3 tablespoons of sour cream and almond extract and beat again until its fully incorporated into the batter.

Whisk together flour and baking powder. Add into the eggs and sugar and whisk until all ingredients are combined.

Cover the bottom of 9-inch springform pan with a parchment paper and grease the sides of it. Arrange half of the apples in a circle so they overlap slightly. Pour half of the batter over the apples. Repeat the step with the apples and the remaining batter.

Bake in a preheated to 400 F oven for 25 minutes.

Meanwhile, in a medium bowl whisk together 1 egg and 1/4 cup of sugar. Add 3 tablespoon of melted butter and whisk again. Remove cake from the oven, pour egg and sugar mixture over the cake, sprinkle with 4 tablespoons of sliced almonds and 1 tablespoon of sugar. Continue baking for another 10-15 minutes until crusty and golden-brown.

Remove cake from the oven, let it cool and then run a sharp knife along the edges of the pan. Unlatch the pan and gently lift away the sides. Slide the cake onto a platter.