Ingredients for 12 pieces:
For the sponge cake:
4 eggs (M)
120 g sugar
1 packet vanilla sugar
4 tablespoons hot water
100 g flour
2 tsp. baking powder
60 g ground almonds (flaked)
For the apple filling:
4 apples
500 ml apple juice
2 packets cake glaze powder clear
40 g sugar
For the curd cream:
6 tsp instant gelatine
2 packets vanilla sugar
40 g sugar
375 ml whipped cream
250 g cream quark
Also:
30 g almond flakes
some apple slices
lemon balm
Preparation:
1. Beat eggs with sugar, vanilla sugar and water for 6-8 minutes with the whisk
of the hand mixer until thick and creamy. Mix flour with baking powder, sift and fold in together with the almonds. Line the bottom of a springform pan (26 cm diameter) with baking paper. Pour in the batter, spread smoothly and preheated oven at 180 degrees (gas: level 2-3, convection oven: 160 degrees) for about
30 minutes.
2. Let the cake base cool for 10 minutes. Then remove from the pan and place on a cake rack lined with baking paper. Remove the baking paper and allow the cake to cool completely.
3. Rinse apples, quarter, core and cut into pieces. Mix apple juice with cake glaze powder and sugar. Bring to a boil while stirring and bring to the boil once. Mix in apple pieces and allow to cool slightly.
4. Cut the cake base once horizontally. Place the bottom cake layer on a cake plate. Place a cake ring around it. Spread apple mixture on top and smooth down. Place the top cake layer on top and press down lightly. 1-2 hours in the refrigerator.
5. Mix gelatine powder with vanillin sugar and sugar. Whip the cream until stiff.
Let the gelatine-sugar mixture trickle in. Stir in the quark. Carefully remove the cake ring and spread the quark cream on the cake base.
6. Toast the almond flakes in a pan without fat. Decorate the edge with them. Decorate the cake with apple slices and lemon balm.
Preparation time approx. 90 minutes + cooling time
Per piece approx.
Calories: 354
Joule: 1482
Protein: 7,8 g
Fat: 18,2 g
Carbohydrates: 39 g
(FoodCentrale by ddp images)
