Treat yourself to this divine apple pie with soufflé cream – a simple and incredibly tasty treat!

👩‍🍳 Instructions:
1. For the pastry, mix the flour, baking powder, butter, a pinch of salt, egg yolks and 40g sugar until smooth. Press into a 20cm tart tin.
2. For the apple layer, slice the apples and toss with 40g sugar and lemon juice. Arrange on top of the pastry.
3. Bake at 170°C (338°F) for 40-45 minutes or until apples are tender.
4. For the crème soufflé, beat 2 egg whites with 40g sugar and vanilla sugar until stiff peaks form.
5. Mix the plain yoghurt (or sour cream) with the cornflour and gently fold in the beaten egg whites.
6. Spread the crème soufflé over the cooked apple tart.
7. Refrigerate and enjoy your melting dessert!