Cidremousse cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and salt with the whisks of the hand mixer until stiff. Add 50 g sugar and vanilla sugar. Fold in egg yolk. Grind 30 g pistachios finely. Sieve flour, baking powder, pistachios and starch onto the egg mixture and fold in carefully.

2. 2

   Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 15 minutes. Take out, pull off baking paper.

3. 3

   Let the floor cool down. Warm up the cider and the remaining sugar. Soak the gelatine in cold water. Stir into the cider liquid. Add Calvados and sour cream and chill for about 45 minutes.

4. 4

   Whip the cream in 2 portions until stiff and also refrigerate. When the cider and sour cream mixture begins to set, carefully fold in the cream. Press the sponge cake base with a cake ring. Pour the cider cream on top and smooth it down.

5. 5

   Put it in the fridge overnight. The next day wash apples, dab dry and cut out balls with a ball cutter. Put them in a bowl and sprinkle with lemon juice. Coarsely chop the remaining pistachios and press them onto the edge of the cake.

6. 6

   Spread apple balls loosely on the cake and serve decorated with lemon balm.