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Combine all ingredients for the dough: Beat butter with sugar, add one egg after the other.
Mix flour with baking powder, and add to the dough. Mix well.
Grease 2 high side baking sheets or layer with parchment paper – Must be 2 inches high. You need 2 pieces of this base.
Fill the dough into a high side sheet cake pan.
Mix almonds, sugar and cinnamon. Place on top of the dough.
Pre-heat oven to 175 C or 350 F.
Bake each pan for about 20 min. Cake should look golden-yellow.
Let cool off.
Peel, grate apples. Mix with lemon juice, rum and cinnamon.
In a pan combine vanilla pudding powder with 1 tbsp sugar and 6 tbsp apple juice.
Add remaining apple juice to the grated apples, bring to a brisk boil. Add pudding, bring again to a brisk boil.
Spread the filling on top of the cake.
Let cool off.
Whip heavy cream with whip it until firm, add sour cream, spread it evenly on the apple cream.
Place second cake on top. Let sit at least for 1 day in the fridge. Cut in rectangle pieces.
Dust with powdered sugar before serving.