Apple-cream tart with chocolate sponge cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites until stiff. Gradually add sugar. Stir in egg yolk. Sieve flour, starch and cocoa powder onto the egg cream and fold in carefully with a whisk.

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the sponge mixture, smooth it down and bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 25 minutes. Remove and let cool well on a cake rack.

3. 3

   Soak gelatine in cold water. Peel and quarter 2 apples and remove the core. Cut apples into small pieces and steam briefly in cider. Drain the apple pieces on a sieve, catch the liquid and put aside.

4. 4

   Squeeze out the gelatine well and dissolve over a mild heat. Whip 1 1/2 cup of cream until stiff, add lemon zest and vanillin sugar and stir in the liquid gelatine. Fold in apple pieces.

5. 5

   Cut the cooled sponge cake once horizontally. Cover the bottom of the cake with the edge of the springform pan. Spread apple cream on the bottom. Cover with the upper cake base. Whip the rest of the cream until stiff and fill 4 tablespoons of cream into a piping bag with star-shaped spout.

6. 6

   Remove the edge of the springform pan, spread the cake with the cream, spray small tuffs onto the cake and refrigerate. Wash the remaining apple, quarter it and remove the core. Cut the apple quarters into thin slices.

7. 7

   Sprinkle with lemon juice and steam briefly in the cider set aside. Remove apple slices from the stock and let them cool down. Roast almond flakes in a pan without fat until golden brown. Decorate the cake with apple slices and flaked almonds.

8. 8

   Results in about 16 pieces.