Airy buckwheat apple tart

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 1 packet of vanillin sugar and 2 tablespoons of water until stiff and add honey. Stir in egg yolk. Mix flour and baking powder and fold into the egg mixture. Grease a springform pan (26 cm Ø) and pour in the sponge mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Remove the sponge cake from the oven and let it cool down. Peel 6 apples, quarter them and remove the core.

2. 2

   Boil up 340 ml apple juice. Halve apple quarters, cut into pieces and cook in the juice for 2-3 minutes. Take out apples, measure the juice and if necessary add water to 340 ml. Boil up the juice. Mix 6 tablespoons of juice, pudding powder and sugar and stir into the boiling liquid. Let simmer for about 1 minute and remove from the heat. Soak gelatine in cold water. Halve the sponge cake. Place a cake ring around the bottom. Pour the compote onto the bottom. Place the lid on top and chill the cake. Mix yoghurt, 1 packet of vanilla sugar and 70 g sugar. Squeeze and dissolve 1 sheet of gelatine, mix with the jam and chill. Squeeze 7 sheets of gelatine, dissolve and mix with 3 tablespoons of yoghurt. Stir back into the cream and chill for about 15 minutes.

3. 3

   Place a cake ring around the bottom. Pour the compote onto the bottom. Place the lid on top and chill the cake. Mix yoghurt, 1 packet of vanilla sugar and 70 g sugar. Squeeze and dissolve 1 sheet of gelatine, mix with the jam and chill. Squeeze 7 sheets of gelatine, dissolve and mix with 3 tablespoons of yoghurt. Stir back into the cream and chill for about 15 minutes. Whip the cream until stiff. As soon as the cream starts to gel, fold in the cream. Fold the jam very briefly spoon by spoon into the cream to create a pattern and pour onto the cake. Chill the cake for at least 1 hour. Before serving, wash and quarter 1 apple and remove the core. Cut the quarter again into 3 slices. Peel 3/4 of the skin from each column thinly and screw in. Decorate the cake with the apple slices

4. 4

   Whip the cream until stiff. As soon as the cream starts to gel, fold in the cream. Fold the jam very briefly spoon by spoon into the cream to create a pattern and pour onto the cake. Chill the cake for at least 1 hour. Before serving, wash and quarter 1 apple and remove the core. Cut the quarter again into 3 slices. Peel 3/4 of the skin from each column thinly and screw in. Decorate the cake with the apple slices

5. 5

   waiting time approx. 1 1/4 hours