Apple-Baisertorte with vanilla cream

Ingredients

Directions

1. 1

   Separate 2 eggs for the bottom. Put the egg whites in a mixing bowl and chill. Cream fat, 100 g sugar, salt and 1 packet vanilla sugar with the whisks of the hand mixer. Add egg yolk and 1 egg and stir in. Mix flour and baking powder and add alternately with the milk and stir in. Grease the bottom of a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down.

2. 2

   Beat the egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar. Spread the egg white loosely on the dough. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 3/ convection oven: not suitable) for 30-35 minutes. Remove from the oven, immediately remove from the edge of the springform pan and allow to cool on a grid in the pan. In the meantime, wash apples thoroughly, quarter them, remove seeds and cut into slightly thicker slices. Bring apple juice to the boil in a pot. Add apple slices and stew covered over low heat for 2-4 minutes. (Should only become soft, must not fall apart). Carefully pour into a sieve, collecting the juice. Let the apple slices drip off very well. Pour juice into a measuring cup and fill up to 450 ml with water. Remove 4-5 tablespoons, mix with custard powder and 25 g sugar. Bring the remaining liquid to the boil in a saucepan, stir in the pudding powder and simmer over a low heat for about 1 minute. Remove from the heat and allow to cool slightly while stirring several times.

3. 3

   Add apple slices and stew covered over low heat for 2-4 minutes. (Should only become soft, must not fall apart). Carefully pour into a sieve, collecting the juice. Let the apple slices drip off very well. Pour juice into a measuring cup and fill up to 450 ml with water. Remove 4-5 tablespoons, mix with custard powder and 25 g sugar. Bring the remaining liquid to the boil in a saucepan, stir in the pudding powder and simmer over a low heat for about 1 minute. Remove from the heat and allow to cool slightly while stirring several times. Remove the base from the springform pan, place on a cake plate and spread well-drained apple slices evenly on top. Spread the thickened juice evenly over the apples from the middle. Let it cool down at room temperature. Place cream, sour cream, 2 packets of vanilla sugar and sauce powder in a mixing bowl and whisk until stiff. Spread loosely on the apple mixture. Serve as desired, decorated with steamed apple slices and mint

4. 4

   Remove the base from the springform pan, place on a cake plate and spread well-drained apple slices evenly on top. Spread the thickened juice evenly over the apples from the middle. Let it cool down at room temperature. Place cream, sour cream, 2 packets of vanilla sugar and sauce powder in a mixing bowl and whisk until stiff. Spread loosely on the apple mixture. Serve as desired, decorated with steamed apple slices and mint

5. 5

   waiting time approx. 4 hours