Apple-caramel tart

Name: Apple-caramel tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 Apples; 100 g Butter or margarine; 125 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 125 g Flour; 2 TEASPOONS Baking Powder; 50 g ground hazelnuts; 50 ml Milk; 250 g Mascarpone; 100 g Applesauce; 100 g + 2 tablespoons caramel spread; 3 sheets Gelatine; 7-10 Tbsp Fat and flour

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 Apples
100 g Butter or margarine
125 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
125 g Flour
2 TEASPOONS Baking Powder
50 g ground hazelnuts
50 ml Milk
250 g Mascarpone
100 g Applesauce
100 g + 2 tablespoons caramel spread
3 sheets Gelatine
7-10 Tbsp Fat and flour

Directions

1
Peel the apple and grate the flesh from the core. Cream the fat, 75 g sugar and vanillin sugar with the whisk of the hand mixer. Separate eggs, stir egg yolks one after the other into the fat mixture.
2
Mix flour, baking powder and nuts and stir in alternately with the milk. Stir in apple. Pour into a greased springform pan (20 cm Ø) sprinkled with flour.
3
Pre-bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 30 minutes. In the meantime, beat the egg whites until stiff, adding 50 g sugar. Spread the meringue on the cake and continue baking for about 15 minutes.
4
Take out and let it cool down.
5
Soak gelatine in cold water. Mix mascarpone, apple sauce and 100 g caramel. Dissolve gelatine. Stir in 5 tbsp. of the mascarpone mass, stir into the remaining mascarpone mass. Carefully remove the cake from the mould, cut in half horizontally.
6
When the mascarpone cream begins to set, spread it on the lower base. Place the upper base on top and chill for about 1 hour. Warm up 2 tablespoons of caramel, if necessary, and decorate the cake with it.