Apple Cider Tart

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 1 tablespoon cold water until stiff. Add 75 g sugar and vanillin sugar at the end. Whip all the egg yolks bit by bit. Mix flour and baking powder, sieve onto the egg foam and fold in carefully. Spread the mixture on a baking tray (approx. 32x37 cm) lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 10-12 minutes. In the meantime, moisten a clean tea towel, place on a work surface and sprinkle with approx. 30 g sugar. Remove the finished sponge cake from the edge with a knife and turn it over onto the tea towel.

2. 2

   Peel off the baking paper, whip the cloth over the edges of the dough and let it cool down. Soak the gelatine in cold water, squeeze it well and dissolve it in a small pot at low heat. Add some apple juice, stir, then mix with the remaining juice (not the 2-3 tablespoons) and cider. Put the liquid in a cool place for 30-40 minutes. In the meantime carefully wash the lemon balm, dab dry and cut into fine strips. Whip 250 g cream and 2 tablespoons of sugar until stiff. When the liquid begins to gel, stir in 2 portions of cream. Add lemon balm strips. Refrigerate for another 10 minutes. Spread the cream evenly on the sponge cake and let it stand in a cool place for about 20 minutes. Cut the sponge cake lengthwise into 6 cm wide strips. Carefully roll up one strip to a snail and place it in the middle of a cake plate with the cut surface facing down. Wrap the remaining strips one after the other. Place a cake ring around the cake and press the cake into an evenly round shape. Put the cake in a cool place for 2-3 hours. In the meantime, wash the apple, quarter it and remove the seeds.

3. 3

   Spread the cream evenly on the sponge cake and let it stand in a cool place for about 20 minutes. Cut the sponge cake lengthwise into 6 cm wide strips. Carefully roll up one strip to a snail and place it in the middle of a cake plate with the cut surface facing down. Wrap the remaining strips one after the other. Place a cake ring around the cake and press the cake into an evenly round shape. Put the cake in a cool place for 2-3 hours. In the meantime, wash the apple, quarter it and remove the seeds. Cut the apple quarters into thin slices. Bring lemon juice, 2-3 tablespoons of sugar and the remaining apple juice to the boil in a pan and steam the apple slices for 2-3 minutes, turning. Drain on kitchen paper and let cool off. Cut ginger into fine cubes. Whip the rest of the cream until stiff, stirring in the remaining sugar and lemon flavouring. Loosen cake ring and spread cream all around the cake. Cover with apple wedges and sprinkle with ginger and pistachios. Put the cake in a cool place until serving. Serve decorated with melissa

4. 4

   Bring lemon juice, 2-3 tablespoons of sugar and the remaining apple juice to the boil in a pan and steam the apple slices for 2-3 minutes, turning. Drain on kitchen paper and let cool off. Cut ginger into fine cubes. Whip the rest of the cream until stiff, stirring in the remaining sugar and lemon flavouring. Loosen cake ring and spread cream all around the cake. Cover with apple wedges and sprinkle with ginger and pistachios. Put the cake in a cool place until serving. Serve decorated with melissa