Apple-cinnamon cake with chocolate cream

Name: Apple-cinnamon cake with chocolate cream
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 300 g Dark chocolate coating; 1000 g Whipped cream; 100 g ground hazelnuts; 7 Eggs (size M); 1 pinch Salt; 1 package Vanillin sugar; 250 g + 1 teaspoon sugar; 150 g Flour; 130 g Cornstarch; 1 package Baking Powder; 80 g Hazelnut flakes; 800 g Apples (e.g. Boskop); 2 TABLESPOONS Lemon juice; 200 ml + 3 tablespoons apple juice; 2 TEASPOONS Cinnamon; 1 package Cream stabiliser; 3 Cinnamon stars for garnishing; 7-10 Tbsp Fat and flour

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

300 g Dark chocolate coating
1000 g Whipped cream
100 g ground hazelnuts
7 Eggs (size M)
1 pinch Salt
1 package Vanillin sugar
250 g + 1 teaspoon sugar
150 g Flour
130 g Cornstarch
1 package Baking Powder
80 g Hazelnut flakes
800 g Apples (e.g. Boskop)
2 TABLESPOONS Lemon juice
200 ml + 3 tablespoons apple juice
2 TEASPOONS Cinnamon
1 package Cream stabiliser
3 Cinnamon stars for garnishing
7-10 Tbsp Fat and flour

Directions

1
Chop the chocolate coating. Bring 400 g of cream to the boil in a saucepan, remove from the heat. Melt the couverture in it while stirring. Let it cool down
2
Lightly roast ground nuts in a pan without fat while turning, remove and allow to cool. Grease a springform pan (26 cm Ø) and dust with flour
3
Separate eggs. Beat the egg whites in a large mixing bowl with the whisks of the hand mixer until stiff, adding salt, vanillin sugar and 200 g sugar. Beat until the mixture is shiny white and the sugar is completely dissolved. Stir in the egg yolks one by one
4
Mix flour, 100 g starch and baking powder, sieve in portions onto the egg mass and fold in. Carefully fold in roasted nuts. Pour the mixture into the springform pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes. Remove from the oven and place on a cake rack. Let cool for about 30 minutes. Loosen the rim of the springform pan, let it cool down
5
Roast the hazelnut leaves in a pan without fat while turning them golden brown, remove and let them cool down. Wash the apples. Put 1/4 apple aside, brush the cut surface with 1 tbsp. lemon juice. Peel the rest of the apples, cut into quarters and cut out the core. Boil up apples, 200 ml juice, 1 tbsp lemon juice, 50 g sugar and 1 tsp cinnamon in a pot, boil for 10-12 minutes
6
Stir 3 tbsp. juice and 30 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. Whip the chocolate cream briefly with the whisk of the hand mixer. Cut the cake base 2x evenly. Place a cake ring around the lower cake base. Spread the canache evenly on the cake base and smooth it down. Place the second cake base on top. Spread the apple compote on the cake base and finish with the top cake base. Chill for about 15 minutes
7
In the meantime, mix the cream firmer with 1 teaspoon of sugar. Whip the cream with the whisk of the hand mixer until stiff, while letting the cream setting agent trickle in. Spread the cake evenly with 3/4 of the cream. Decorate cake edge with hazelnut leaves. Pour the rest of the cream into a piping bag with a star-shaped spout. Spray the cream onto the top edge of the cake in a wavy pattern. Cut the apple quarter into 6 slices. Decorate the cake with the apple slices, remaining cinnamon and cinnamon stars
8
waiting time approx. 1 1/2 hours