Apple pie with cider cream

Name: Apple pie with cider cream
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 5 Apples (about 200 g each); 325 g Sugar; 350 ml Cider; 7 fresh eggs (size M); 1 package Vanillin sugar; 30 g Cornstarch; 50 g Flour; 75 g ground hazelnuts; 9 sheets Gelatine; 300 g Whipped cream; 75 g Hazelnut flakes; 50 g Apple Jelly; 7-10 Tbsp Cling film; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

5 Apples (about 200 g each)
325 g Sugar
350 ml Cider
7 fresh eggs (size M)
1 package Vanillin sugar
30 g Cornstarch
50 g Flour
75 g ground hazelnuts
9 sheets Gelatine
300 g Whipped cream
75 g Hazelnut flakes
50 g Apple Jelly
7-10 Tbsp Cling film
baking paper

Directions

1
Peel 3 apples, quarter them and remove the core. Cut quarter into cubes. Caramelise 50 g sugar in a pot. Add 50 ml cider and diced apples and boil down to a compote over medium heat, stirring occasionally.
2
Pour into a bowl, cover with plastic wrap and leave to cool for about 1 hour.
3
Separate 4 eggs. Beat the egg whites, vanillin sugar and 100 g sugar with the whisks of the hand mixer until stiff. Stir in egg yolks. Carefully fold in starch, flour and ground nuts. Line the bottom of a springform pan (26 cm Ø) with baking paper.
4
Fill in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 12-15 minutes. Take out, turn onto a cake rack, remove baking paper, let the base cool down.
5
Soak gelatine in cold water. Separate 3 eggs. Cream egg yolks and 75 g sugar with the whisk of the hand mixer. Squeeze the gelatine, dissolve and mix with 300 ml cider. Stir into the egg foam mixture and chill for approx. 30 minutes.
6
Beat the egg whites and cream separately with the whisks of the hand mixer until stiff, allowing 50 g sugar to trickle into the beaten egg white. Put approx. 75 g cream in a cool place. As soon as the cider-egg mixture begins to gel, fold in the beaten egg white and the remaining cream.
7
Cut the sponge in half horizontally. Place the bottom cake layer on a plate and enclose with a cake ring. Spread the apple compote on top, leaving about 1 cm of edge free. Spread half of the cider cream on top.
8
Place the second base on top, spread the rest of the cream on top. Chill for at least 2 hours.
9
Caramelise 50 g sugar in a small pot. Stir in the nut flakes. Spread nut caramel on baking paper and let it cool down. Carefully remove the cake from the ring. Spread the remaining cream on the edge.
10
2 Wash the apples, grate them dry, quarter them and remove the core. Cut the quarters into slices and place them fan-shaped on the cake. Warm the apple jelly in a small pot and cover the apple slices with it.
11
Decorate with nut caramel.