Apple Fresh Cream Tart

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
3 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 1
  • 400 g Ladyfingers
  • 125 g Rusk
  • 150 g Butter
  • 8 sheets white gelatine
  • 3 (à 200 g) Packages
  • 7-10 Tbsp Double cream cream cheese
  • 7 Egg yolk (size M)
  • 7-10 Tbsp pulp of 1 vanilla pod
  • 150 g Icing sugar
  • 7-10 Tbsp 200 g
  • 7-10 Tbsp Whipped cream
  • 500 g red apples
  • 6-8 TABLESPOONS Lemon juice
  • 2 medium-sized red apples
  • 7-10 Tbsp juice of 1/2 lemon
  • 2-3 TABLESPOONS Sugar
  • 3 TABLESPOONS crunchy oats
  • 7-10 Tbsp fresh
  • 7-10 Tbsp Mint

Directions

  1. 1

    Finely crumble the lady fingers and rusks. Melt butter and stir in the crumbs. Place a springform ring (26 cm Ø) on a cake plate and fold in the butter crumbs

  2. 2

    Soak gelatine in plenty of cold water. Mix cream cheese, egg yolks, vanilla pulp and icing sugar. Squeeze the gelatine well, dissolve carefully in a small pot at low heat and fold into the cream.

  3. 3

    Whip cream until stiff and fold in with a whisk. Peel apples, remove the core and grate the apples coarsely. Mix apples and lemon juice into the cream. Pour into the springform pan and smooth the surface with a dough scraper.

  4. 4

    Cover the cake and place it in the refrigerator for about 2 hours. Wash and quarter the apples for garnishing and remove the core. Cut the apples into slices. Heat lemon juice, some water and 1-2 tablespoons of sugar in a small pot and steam the apple slices briefly in it.

  5. 5

    Drain and allow to cool. Roast the oat flakes with the remaining sugar in a coated pan. Take out and let it cool down. Decorate the cake with apple slices, roasted oat flakes and, if desired, with small mint leaves.

  6. 6

    Results in about 16 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake