Apple pie with punch cream

Name: Apple pie with punch cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 5 Eggs (size M); 240 g Sugar; 1 package Vanillin sugar; 100 g Flour; 25 g Cornstarch; 2 TEASPOONS Baking Powder; 750 g sour apples; 3 TABLESPOONS Lemon juice; 5 TABLESPOONS Rum; 1 package Pudding powder "Vanilla Flavor"; 400 ml clear apple juice; 1 TEASPOON ground cinnamon; 8 sheets Gelatine; 3 Egg yolk (size M); 125 ml dry red wine; 1 Cinnamon stick; 2 Star Anise; 2 Cloves; 200 g Whipped cream; 100 g Marzipan raw mass; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

5 Eggs (size M)
240 g Sugar
1 package Vanillin sugar
100 g Flour
25 g Cornstarch
2 TEASPOONS Baking Powder
750 g sour apples
3 TABLESPOONS Lemon juice
5 TABLESPOONS Rum
1 package Pudding powder "Vanilla Flavor"
400 ml clear apple juice
1 TEASPOON ground cinnamon
8 sheets Gelatine
3 Egg yolk (size M)
125 ml dry red wine
1 Cinnamon stick
2 Star Anise
2 Cloves
200 g Whipped cream
100 g Marzipan raw mass
baking paper

Directions

1
Separate 3 eggs. Beat the egg whites with 3 tablespoons of water until stiff. Add 100 g sugar and vanillin sugar. Gradually fold in the egg yolks. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 20-25 minutes. Remove the sponge cake from the oven and let it cool down on a cake rack.
2
In the meantime, peel and halve the apples and cut out the core. Dice apples roughly. Sprinkle with lemon juice and rum. Mix pudding powder, 40 g sugar and 6 tablespoons apple juice. Bring the rest of the apple juice and apple cubes to the boil and simmer for 10 minutes in a closed saucepan. Stir in the mixed powder and cinnamon. Let it boil for 1 minute, remove from heat. Let cool down briefly. In the meantime cut the sponge cake in half horizontally. Place a cake ring around the bottom cake layer. Spread the apple compote evenly on top. Place the upper cake layer on top, press down a little and chill. In the meantime soak the gelatine. Separate 2 eggs. Beat the egg whites until stiff, then pour in 25 g sugar. Beat 5 egg yolks and 75 g sugar with the whisk of the hand mixer until thick and creamy. Bring wine, cinnamon, star anise and cloves to the boil, let them cool down a little and pour through a sieve. Squeeze the gelatine and dissolve in the wine.
3
Spread the apple compote evenly on top. Place the upper cake layer on top, press down a little and chill. In the meantime soak the gelatine. Separate 2 eggs. Beat the egg whites until stiff, then pour in 25 g sugar. Beat 5 egg yolks and 75 g sugar with the whisk of the hand mixer until thick and creamy. Bring wine, cinnamon, star anise and cloves to the boil, let them cool down a little and pour through a sieve. Squeeze the gelatine and dissolve in the wine. Add to the egg yolk mixture and stir in. Chill for 5 minutes. In the meantime whip cream until stiff. Fold cream and beaten egg white into the wine mixture. Spread the wine mixture evenly on the top sponge cake, smooth it down and put it in a cool place for 2 hours. Roll out the marzipan to a strip (8 x 41 cm). Remove the cake from the cake ring. Cover with marzipan. Press in the protruding edge like a ruffle. Decorate with apple balls, star anise and cinnamon if desired
4
Chill for 5 minutes. In the meantime whip cream until stiff. Fold cream and beaten egg white into the wine mixture. Spread the wine mixture evenly on the top sponge cake, smooth it down and put it in a cool place for 2 hours. Roll out the marzipan to a strip (8 x 41 cm). Remove the cake from the cake ring. Cover with marzipan. Press in the protruding edge like a ruffle. Decorate with apple balls, star anise and cinnamon if desired
5
waiting time approx. 2 hours