Apple-nut cake with mascarpone cream

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, adding sugar and salt. Beat the egg yolks one after the other. Fold in nuts. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the dough and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for approx. 30 minutes. Turn out onto a cake rack and let it cool down. Remove from the tin and let it rest overnight. For the compote, wash, peel and quarter 800 g apples and remove the core.

3. 3

   Cut quarters into slices and bring to the boil with 50 g sugar, 1/8 litre water, cinnamon stick, juice of 1 lemon and lemon peel. Cook for 2-3 minutes. Mix starch with a little water until smooth and stir into the compote.

4. 4

   Bring to the boil again briefly. Add raisins, remove cinnamon stick and lemon peel. Let it cool down. Soak the gelatine. Cut the vanilla pod lengthwise and scrape out the pulp. Stir vanilla pulp, mascarpone, quark, milk and 50 g sugar until smooth.

5. 5

   Squeeze the gelatine, dissolve and stir into the cream. Chill for 10 minutes. Cut the sponge cake once. Fill with apple compote and mascarpone cream. Chill for 1-2 hours. Wash the remaining apples and cut a thin slice from the middle of each.

6. 6

   Cut columns from the rest. Boil up the rest of the lemon juice and 2 tablespoons of sugar. Steam apples for 1-2 minutes, drain and let them cool down. Whip cream and remaining sugar until stiff and spread on the cake.

7. 7

   Sprinkle the rim with hazelnut leaves. Pour the rest of the cream into a piping bag with a star nozzle. Decorate cake with cream curls. Decorate with apple slices, apple wedges and mint leaves. Makes about 16 pieces.