Apple and elderberry tart

Name: Apple and elderberry tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 3 Eggs (size M); 150 g soft butter or margarine; 300 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 package Vanillin sugar; 1 pinch Salt; 3 TABLESPOONS Milk; 75 g Flour; 75 g Cornstarch; 1 TEASPOON Baking Powder; 5 medium sized apples (approx. 150 g each); 400 ml apple juice; 1 package Pudding powder "Vanilla Flavor"; 10 sheets Gelatine; 7-10 Tbsp Juice of 1 lemon; 250 g Mascarpone; 250 g Low-fat curd; 250 g Whipped cream; 200 ml Elderberry juice; 7-10 Tbsp Mint

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

3 Eggs (size M)
150 g soft butter or margarine
300 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 package Vanillin sugar
1 pinch Salt
3 TABLESPOONS Milk
75 g Flour
75 g Cornstarch
1 TEASPOON Baking Powder
5 medium sized apples (approx. 150 g each)
400 ml apple juice
1 package Pudding powder "Vanilla Flavor"
10 sheets Gelatine
7-10 Tbsp Juice of 1 lemon
250 g Mascarpone
250 g Low-fat curd
250 g Whipped cream
200 ml Elderberry juice
7-10 Tbsp Mint

Directions

1
Separate eggs. Beat the fat, 50 g sugar, lemon zest, vanillin sugar and salt until creamy. Add egg yolks and milk bit by bit. Beat the egg whites until stiff. Gradually pour in 50 g sugar. Fold the beaten egg whites into the fat mixture. Mix flour, starch and baking powder and fold into the fat-egg mixture. Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Take out, let cool down for about 15 minutes, remove springform pan.
2
Let the cake cool down completely. Meanwhile peel and quarter the apples and remove the core. Cut quarters into medium sized pieces. Melt 100 g sugar in a hot pot and let it caramelize golden yellow. Deglaze with 2/3 of the apple juice, add the apples and stew for 3-5 minutes. Remove the apples and bring the stock to the boil. Stir the rest of the apple juice with pudding powder until smooth. Stir into the stock, bring to the boil again. Let cool down a little. Soak the gelatine in cold water. Squeeze 3 sheets of gelatine well, add and stir until smooth. Fold in apples. Stretch a cake ring around the cake base and spread the apple compote on top. Put it in a cold place. Bring lemon juice and 100 g sugar to the boil, let it cool down a bit. Squeeze 5 sheets of gelatine well and dissolve in it. Mix a little mascarpone with it and stir with the remaining mascarpone and quark until smooth. Chill for about 15 minutes. In the meantime, whip cream until stiff and put it in a cool place.
3
Soak the gelatine in cold water. Squeeze 3 sheets of gelatine well, add and stir until smooth. Fold in apples. Stretch a cake ring around the cake base and spread the apple compote on top. Put it in a cold place. Bring lemon juice and 100 g sugar to the boil, let it cool down a bit. Squeeze 5 sheets of gelatine well and dissolve in it. Mix a little mascarpone with it and stir with the remaining mascarpone and quark until smooth. Chill for about 15 minutes. In the meantime, whip cream until stiff and put it in a cool place. Warm up the elderberry juice. Squeeze 2 sheets of gelatine and dissolve in it. Put them in a cold place. As soon as the cream and elderberry juice start to gel, fold the cream into the cream. Fold in elderberry jelly as streaks, except for a few teaspoons. Pour the cream onto the apple compote. Add the rest of the jelly as a blob. Chill for 2-3 hours. Decorate with mint
4
Warm up the elderberry juice. Squeeze 2 sheets of gelatine and dissolve in it. Put them in a cold place. As soon as the cream and elderberry juice start to gel, fold the cream into the cream. Fold in elderberry jelly as streaks, except for a few teaspoons. Pour the cream onto the apple compote. Add the rest of the jelly as a blob. Chill for 2-3 hours. Decorate with mint
5
waiting time approx. 4 hours