Chocolate apple tart

Ingredients

Directions

1. 1

   Clean, wash and cut the sugar snap peas into narrow strips. Blanch sugar snap peas and frozen peas in boiling salted water for 1-2 minutes, drain and chill. Coarsely chop salad ve125 g chocolate coating and melt over a warm water bath. Let cool for about 5 minutes. Grease the bottom of a springform pan (26 cm Ø) and dust with flour, wash and drain.

2. 2

   Separate eggs. Beat the egg whites and 5 tablespoons of cold water with the whisk of the hand mixer until stiff. Finally, gradually add 125 g of sugar, vanilla sugar and salt. Add egg yolks one after the other and fold in. Add the liquid chocolate coating while stirring. Mix flour, 60 g starch, cocoa and baking powder, sieve onto the egg foam and fold in carefully with a dough scraper.

3. 3

   Put the sponge mixture into the springform pan and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Let the sponge cake cool down in the tin on a cake rack for about 4 hours. Remove the sponge cake from the tin and cut through horizontally twice

4. 4

   Wash, peel and quarter the apples and remove the core. Cut the apple quarters into pieces and put them into a pot with 3 tbsp. lemon juice, 75 g sugar and 100 ml apple juice. Bring to the boil, cover and stew over low heat for about 4 minutes. Stir 25 g starch and 50 ml apple juice until smooth. Stir the starch into the compote and let it simmer for about 1 minute while stirring. Place a cake ring around the lower sponge cake base and spread the hot compote on top. Let cool down for about 1 hour

5. 5

   Soak the gelatine in cold water for about 10 minutes, squeeze it out, dissolve it in a saucepan over low heat and mix with 50 ml of syrup. Stir the gelatine mixture into the remaining syrup and refrigerate for about 30 minutes. Stir in between. Whip 500 g cream until stiff and also refrigerate. When the syrup becomes slightly thick, stir in approx. 2/3 of the cream. Fold in the rest of the cream. Spread about 1/3 elderflower cream on the apple compote and cover with the second base. Spread the remaining cream on top and cover with the third layer. Chill the cake for about 4 hours, preferably overnight.

6. 6

   Crumble the meringue coarsely. Slice 30-40 g of the remaining chocolate coating into fine shavings. Whip 500 g cream and vanillin sugar until stiff. Coat the cake all around with half of the cream. Put the rest of the cream in a piping bag with a large star-shaped spout and decorate the cake with cream tuffs. Sprinkle meringue and chocolate shavings on the edge and centre of the cake. Spread 1 tbsp. lemon juice on apple slices and put them into the tuffs. Keep cool until serving

7. 7

   waiting time approx. 8 hours