Creamy apple tart Black Forest style

Ingredients

Directions

1. 1

   Separate the eggs, beat the egg whites and 3 tablespoons of lukewarm water until stiff, adding sugar and vanilla sugar. Stir in egg yolk. Mix flour, cornstarch, baking powder and cocoa, sieve onto the egg foam and fold in loosely. Line the bottom of a springform pan (24 cm Ø) with baking paper, fill in the dough and smooth it down. Bake in a preheated oven (electric: 175°C/ gas: level 2) for approx. 25 minutes. Let it cool down.

2. 2

   In the meantime wash, peel and quarter apples. Cut out the core and cut the apple quarters into slices. Bring to the boil with 75 g sugar, apple juice and lemon peel and steam covered for 4-5 minutes. Stir cornflour and 2-3 tablespoons of water until smooth. Stir into the compote, bring to the boil again briefly and allow to cool. Peel off the chocolate coating with a peeler. Slice the sponge cake horizontally twice and spread the compote on the bottom base. Cover with the middle base. Whip cream, vanilla sugar and remaining sugar until stiff. Put 125 g cream in a piping bag with star-shaped spout and put it in a cool place. Spread 1/3 of the remaining cream on the middle cake base and place the last cake base on top. Spread the cake with the remaining 2/3 of the cream.

3. 3

   Slice the sponge cake horizontally twice and spread the compote on the bottom base. Cover with the middle base. Whip cream, vanilla sugar and remaining sugar until stiff. Put 125 g cream in a piping bag with star-shaped spout and put it in a cool place. Spread 1/3 of the remaining cream on the middle cake base and place the last cake base on top. Spread the cake with the remaining 2/3 of the cream. Carefully press the chocolate flakes onto the edge of the cake. Decorate the finished cake with cream tuffs, cherry apple halves and mint leaves

4. 4

   Dishes: V & B