Apple Flake Slices

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 6 Eggs (size M)
  • 125 g +150 g + 100 g sugar
  • 1 pinch Salt
  • 3 packages Vanillin sugar
  • 125 g Flour
  • 1 coated Tsp Baking Powder
  • 50 g + 75 g cornstarch
  • 1,75 kg Apples
  • 250 ml apple juice
  • 250 ml Egg liqueur
  • 1 kg Low-fat curd
  • 500 g Mascarpone
  • 500 g Whipped cream
  • 2 packages Cream stabiliser
  • 150 g white meringue cakes (meringue biscuits)
  • 7-10 Tbsp Lemon balm
  • 7-10 Tbsp Grease

Directions

  1. 1

    Separate eggs. Beat the egg whites until stiff, adding 125 g sugar, salt and 2 sachets of vanillin sugar. Stir in the egg yolks. Sift flour, baking powder and 50 g starch over it and fold in. Grease the bottom of a baking tray (approx. 35 x 40 cm). Spread sponge cake on it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes.

  2. 2

    Take out and let cool down. Peel, wash, quarter, core and cut apples into large pieces. Bring juice, 150 g sugar and apples to the boil in a pot, cover and simmer for 2-3 minutes (apple pieces must not yet fall apart!). Remove the pot from the stove and lift out approx. 1/3 of the apple pieces. Let the stewed apples simmer for another 3-4 minutes. In the meantime stir 75 g starch and advocaat until smooth. Bind the compote with it. Remove from the heat and stir in the remaining apple pieces. Let cool down for about 20 minutes. Cut off an approx. 1 1/2 cm wide edge of the sponge cake base and crumble finely. Place an adjustable baking tray around the base (or fold a tray out of aluminium foil folded several times). Spread the apple compote evenly on top. Let it cool down.

  3. 3

    Remove from the heat and stir in the remaining apple pieces. Let cool down for about 20 minutes. Cut off an approx. 1 1/2 cm wide edge of the sponge cake base and crumble finely. Place an adjustable baking tray around the base (or fold a tray out of aluminium foil folded several times). Spread the apple compote evenly on top. Let it cool down. Mix quark, 100 g sugar and mascarpone. Whip the cream until stiff, adding 1 sachet of vanilla sugar and cream firming agent. Fold the cream into the quark and mascarpone cream in portions. Spread on the apple layer. Chill for about 2 hours. Crumble the meringue shells. Sprinkle over the cake with the sponge crumbs

  4. 4

    Mix quark, 100 g sugar and mascarpone. Whip the cream until stiff, adding 1 sachet of vanilla sugar and cream firming agent. Fold the cream into the quark and mascarpone cream in portions. Spread on the apple layer. Chill for about 2 hours. Crumble the meringue shells. Sprinkle over the cake with the sponge crumbs

Nutrition Facts

KCAL
400 kcal
CARBS
44 g
FATS
18 g
PROTEINS
10 g

Categories & Tags

Cakes & PastriesCakeCake

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