Apple tiramisu tart

Name: Apple tiramisu tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 250 g Butter or margarine; 275 g Sugar; 4 Eggs (size M); 325 g Flour; 1 package Baking Powder; 3-4 Tbsp Milk; 750 g Apples (e.g. Boskop); 400 ml clear apple juice; 1 package Pudding powder "Vanilla Flavor"; 5 sheets Gelatine; 500 g Mascarpone; 500 g Wholemeal yoghurt; 60 ml Almond liqueur (Amaretto); 1 package Vanillin sugar; 250 g Whipped cream; 25 g Amarettini; 1 TEASPOON instant espresso powder; 7-10 Tbsp steamed apple slices; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

250 g Butter or margarine
275 g Sugar
4 Eggs (size M)
325 g Flour
1 package Baking Powder
3-4 Tbsp Milk
750 g Apples (e.g. Boskop)
400 ml clear apple juice
1 package Pudding powder "Vanilla Flavor"
5 sheets Gelatine
500 g Mascarpone
500 g Wholemeal yoghurt
60 ml Almond liqueur (Amaretto)
1 package Vanillin sugar
250 g Whipped cream
25 g Amarettini
1 TEASPOON instant espresso powder
7-10 Tbsp steamed apple slices
7-10 Tbsp Grease

Directions

1
Stir the soft fat and 150 g sugar until white-creamy. Stir in eggs bit by bit. Mix flour and baking powder, add to the fat egg mass with the milk and stir. Fill the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Let cool down on a cake rack. Peel, quarter, core and cut apples into pieces. Boil up the apple juice in a pot.
2
Add apple pieces and steam covered over low heat for about 1 minute. Mix pudding powder with 25 g sugar and stir with some water until smooth. Remove from the heat, stir the pudding powder into the hot liquid, simmer for about 1 minute while stirring. Leave to cool. Soak gelatine in cold water. Stir mascarpone with yoghurt, 100 g sugar, liqueur and vanillin sugar until smooth. Remove 1/3 of the cream and chill. Squeeze the gelatine, dissolve carefully. Mix with 3 tablespoons of the mascarpone cream, then stir into the remaining cream. Whip cream until stiff and fold in. Cut the base in half horizontally once. Place a cake ring around the lower cake base. Add a little cream and spread thinly. Add apple compote and spread. Spread the rest of the cream on the compote and smooth it down.
3
Squeeze the gelatine, dissolve carefully. Mix with 3 tablespoons of the mascarpone cream, then stir into the remaining cream. Whip cream until stiff and fold in. Cut the base in half horizontally once. Place a cake ring around the lower cake base. Add a little cream and spread thinly. Add apple compote and spread. Spread the rest of the cream on the compote and smooth it down. Place the top layer on top and chill for about 4 hours. Remove the cake from the ring. Stir the set aside cream once again. Spread the cake with the cream. Coarsely crumble a part of the Amarettini and spread the whole Amarettini on the cake. Dust the cake with espresso powder. Decorate with steamed apple slices
4
Place the top layer on top and chill for about 4 hours. Remove the cake from the ring. Stir the set aside cream once again. Spread the cake with the cream. Coarsely crumble a part of the Amarettini and spread the whole Amarettini on the cake. Dust the cake with espresso powder. Decorate with steamed apple slices
5
waiting time approx. 6 hours