Juicy Danube wave tart with carrots and apple compote
very easy
45 mins
45 mins
Ingredients
- 1 Carrot (approx. 130 g)
- 300 g soft butter
- 150 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 2 Eggs (size M)
- 100 g Flour
- 60 g Cornstarch
- 1 coated Tsp Baking Powder
- 2 (approx. 400 g) red apples
- 7-10 Tbsp Juice of 1 lemon
- 75 g + 1 tablespoon icing sugar
- 200 g Double cream cream cheese
- 1 coated Tsp Cinnamon powder
- 7-10 Tbsp Fat and flour
Directions
- 1
Peel and finely grate the carrot. Mix 100 g butter, 75 g sugar, vanilla sugar and salt with the whisk of the hand mixer for 4-5 minutes until creamy. Stir in the eggs one after the other. Mix flour, 50 g starch and baking powder and stir in briefly. Finally stir in the carrot
- 2
Put the dough into a greased, flour-dusted rectangular tart tin (19 x 27 cm) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes (test with sticks)
- 3
Wash apples and grate them dry. Quarter apples, remove core and cut apple quarters into small cubes. Caramelise 75 g sugar with 2 tbsp. water in a pot, add apples, deglaze with lemon juice and simmer for about 3 minutes. Mix 10 g starch with 2 tbsp. water, add to the apples and simmer for about 1 minute, stirring continuously. Let the compote cool down
- 4
Take the cake out of the oven and let it cool down on a cake rack. Carefully spread lukewarm compote on the tart base and chill for about 30 minutes. Whip 200 g butter and 75 g icing sugar with the whisk of the hand mixer until creamy white. Stir cream cheese until smooth, add some butter cream and then stir in the remaining butter cream
- 5
Spread the cream on the tart and make waves with a cake comb. Chill the tarte for about 15 minutes. Remove the tarte from the tin. Mix 1 tablespoon icing sugar with cinnamon and dust the tarte with it shortly before serving
- 6
waiting time approx. 1 1/4 hours
Nutrition Facts
390 kcal
35 g
26 g
3 g
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