Applesauce Tart

Name: Applesauce Tart
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 750 g Apples; 50 g Sugar; 1/2 Vanilla pod; 2 TABLESPOONS Lemon juice; 50 ml clear apple juice; 1 package Sauce powder "Vanilla flavor; 7-10 Tbsp For the sponge cake; 4 Eggs (size M); 1 pinch Salt; 160 g Sugar; 60 g Cornstarch; 60 g Flour; 1/2 TEASPOON Baking Powder; 7-10 Tbsp Also; 3 (250 g each) Cup of whipped cream; 3 TABLESPOONS Sugar; 7-10 Tbsp a few drops of aromatic oil "Rum"; 50 g Hazelnut brittle; 7-10 Tbsp a few leaves of mint; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

750 g Apples
50 g Sugar
1/2 Vanilla pod
2 TABLESPOONS Lemon juice
50 ml clear apple juice
1 package Sauce powder "Vanilla flavor
7-10 Tbsp For the sponge cake
4 Eggs (size M)
1 pinch Salt
160 g Sugar
60 g Cornstarch
60 g Flour
1/2 TEASPOON Baking Powder
7-10 Tbsp Also
3 (250 g each) Cup of whipped cream
3 TABLESPOONS Sugar
7-10 Tbsp a few drops of aromatic oil "Rum"
50 g Hazelnut brittle
7-10 Tbsp a few leaves of mint
baking paper

Directions

1
For the compote, peel and quarter apples and remove the core. Cut the fruit flesh into cubes. Put the diced apples, sugar, carved vanilla pod and lemon juice into a pot and boil down while stirring for about 10 minutes until the apples fall apart.
2
Stir apple juice and sauce powder until smooth. Bring the applesauce to the boil, stir in the sauce powder and allow to swell for approx. 5 minutes. Let the puree cool down. Separate the eggs for the sponge cake. Beat the egg whites, 4 tablespoons cold water and 1 pinch of salt until very stiff.
3
Add sugar. Stir in egg yolk. Mix flour, starch and baking powder and sift into the egg mixture. Fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down.
4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. Remove from the tin and let cool on a cake rack. Whip cream until stiff, add sugar and a few drops of aromatic oil.
5
Cut the bottom twice crosswise. Spread half of the applesauce on the bottom layer. Spread a thin layer of cream on top and cover with the middle cake layer. Spread the rest of the applesauce (put some aside for the decoration) on top, again spread a layer of cream on top and cover with the third base.
6
Spread the cake with cream all around. Spray the remaining cream decoratively onto the cake with a piping bag. Pour apple sauce in the middle of the cake. Sprinkle the surface and the edge of the cake with brittle.
7
Decorate as desired with mint leaves. Makes about 12 pieces.