Juicy apple tart

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 3
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 3 Eggs (size M)
  • 250 g Sugar
  • 50 g Flour
  • 50 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 750 g medium-sized apples
  • 500 ml apple juice
  • 6 sheets Gelatine
  • 100 g flaked almonds
  • 500 g Whipped cream
  • 7-10 Tbsp Melissa
  • baking paper

Directions

  1. 1

    Separate the eggs and put the yolk aside. Beat the egg whites until stiff and pour in 100 g sugar. Add the egg yolks one after the other. Mix flour, starch and baking powder and fold into the egg mixture. Line the bottom of a springform pan (approx. 26 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 30-35 minutes. Take out, let cool down for about 10 minutes.

  2. 2

    Remove the springform pan and pull off the baking paper. Let the base cool down completely. In the meantime, peel and quarter apples, except one for decoration, and remove the core. Cut apple quarters into medium sized pieces. Cut the rest of the apple into slices and remove the core. Caramelise 150 g sugar until golden yellow. Deglaze with apple juice and simmer briefly until the sugar has dissolved. Soak gelatine in cold water. Steam apple pieces in the stock for 3-5 minutes. Remove and put aside. Steam apple slices in the stock for 3-5 minutes. Remove and put aside for decoration. Dissolve the well squeezed gelatine in the stock and chill for about 30 minutes. As soon as the stock starts to gel, add the apple pieces and stir. Halve the sponge cake base crosswise and stretch a cake ring around the lower base.

  3. 3

    Steam apple pieces in the stock for 3-5 minutes. Remove and put aside. Steam apple slices in the stock for 3-5 minutes. Remove and put aside for decoration. Dissolve the well squeezed gelatine in the stock and chill for about 30 minutes. As soon as the stock starts to gel, add the apple pieces and stir. Halve the sponge cake base crosswise and stretch a cake ring around the lower base. Spread the apple compote on top, add the 2nd base and refrigerate for about 3 hours. Roast the flaked almonds in a pan without fat until golden brown. Take out and let cool down. Whip the cream until stiff. Remove cake ring and spread 3/4 of the cream on the cake. Sprinkle almond flakes on the cake edge. Pour the rest of the cream into a piping bag with a perforated spout and decorate the cake as desired. Cover with the apple slices and decorate with lemon balm

  4. 4

    Spread the apple compote on top, add the 2nd base and refrigerate for about 3 hours. Roast the flaked almonds in a pan without fat until golden brown. Take out and let cool down. Whip the cream until stiff. Remove cake ring and spread 3/4 of the cream on the cake. Sprinkle almond flakes on the cake edge. Pour the rest of the cream into a piping bag with a perforated spout and decorate the cake as desired. Cover with the apple slices and decorate with lemon balm

  5. 5

    waiting time approx. 3 hours

Nutrition Facts

KCAL
240 kcal
CARBS
29 g
FATS
12 g
PROTEINS
3 g

Categories & Tags

Cakes & PastriesCakeCake

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