Apple and hazelnut tart

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
4.3 7
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 100 g ground hazelnuts
  • 7 Eggs (size M)
  • 1 pinch Salt
  • 5 sachets Vanillin sugar
  • 300 g Sugar
  • 150 g Flour
  • 160 g Cornstarch
  • 3-4 Tsp Baking Powder
  • 1.25 kg Apples
  • 3 TABLESPOONS Lemon juice
  • 250 ml Egg liqueur
  • 1.25 kg Whipped cream
  • 50 g Hazelnut flakes
  • baking paper

Directions

  1. 1

    Lightly roast ground nuts in a pan without fat while turning, remove and allow to cool. Line a smooth baking tray with baking paper. Place a cake ring on top (28.5 cm Ø)

  2. 2

    Separate eggs. Beat the egg whites in a large mixing bowl with the whisks of the hand mixer until stiff, adding salt, 1 packet of vanillin sugar and 200 g of sugar. Beat until the mixture is shiny white and the sugar is completely dissolved. Add the egg yolks and stir in

  3. 3

    Mix flour, 100 g starch and baking powder, sieve in portions onto the egg mass and fold in. Carefully fold in roasted nuts. Carefully pour the mixture into the ring and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Remove from the oven, place on a cake rack, remove immediately from the edge of the cake ring and allow to cool in the ring

  4. 4

    Washing apples. Put 1/2 apple aside, brush the cut surface with 1 tablespoon lemon juice. Peel the rest of the apples, quarter them and cut out the core. Boil apples, 400 ml water, 2 tbsp lemon juice, 100 g sugar and advocaat in a pot, boil for 10-12 minutes

  5. 5

    Stir 6 tbsp. water and 60 g starch until smooth. Stir the mixed starch into the boiling apple pieces, bring to the boil and simmer for about 1 minute. Remove from the stove, let it cool down a little. Cut the cake base 2x evenly. Spread the apples evenly on the bottom and middle cake base, smooth it down. Leave to cool down

  6. 6

    Whip the cream in 2 portions with the whisk of the hand mixer until stiff, pouring in 2 sachets of vanilla sugar each. Spread the bottom layer with 1/5th of the cream, place the second layer on top and also spread 1/5th of the cream on top. Place the lid on top and spread the cake loosely with the remaining cream all around. Decorate the edge with hazelnut flakes. Before serving, core the halved apple and cut into fine slices. Decorate the cake with apple slices

  7. 7

    waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
580 kcal
CARBS
53 g
FATS
35 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesAutumnCake