Laminated apple tart with mascarpone cream

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
3.7 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 225 g Butter or margarine
  • 375 g Sugar
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 200 g Flour
  • 75 g crushed almonds
  • 1 coated Tsp Baking Powder
  • 1 kg small rosy-cheeked apples
  • 1/2 package Sauce powder "Vanilla flavor
  • 3 heaped Tbsp gelled cranberries
  • 16 piece(s) + 50 g Amarettini
  • 3 sheets Gelatine
  • 250 g Mascarpone
  • 250 g Low-fat curd
  • 7-10 Tbsp juice of 1/2 lemon
  • 1 package Vanillin sugar
  • 300 g Whipped cream
  • 50 ml apple juice
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Beat the fat, 225 g sugar and salt until creamy with the whisk of the hand mixer. Gradually add the eggs and 4 tbsp. flour in turns and stir well. Mix remaining flour, almonds and baking powder and stir in briefly.

  2. 2

    Grease the bottom of a springform pan (26 cm Ø) well and sprinkle with flour. Divide the dough into three. Put 1/3 of the dough into the prepared springform pan and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  3. 3

    manufacturer) bake for approx. 13 minutes, remove from oven. Remove the base from the pan immediately and let it cool down on a cake rack. Clean the springform pan, grease again and dust with flour. Bake two more cakes from the remaining dough and let them cool down.

  4. 4

    Wash, peel and quarter apples, except for one apple for garnishing, and remove the core. Cut the apple quarters into small pieces and put them into a pot. Add 50 g sugar and simmer covered for 15-20 minutes, stirring occasionally.

  5. 5

    Stir the sauce powder and 2 tablespoons of water until smooth, thicken the compote with it. Let the compote simmer for about 1 minute, then remove from the heat and let it cool down. Spread the compote on 2 of the bases. Spread 1 heaped tablespoon of cranberries on each compote.

  6. 6

    Crumble 4 Amarettini and sprinkle over them.

  7. 7

    Soak gelatine in cold water. Mix mascarpone, quark, lemon juice, vanillin sugar and 100 g sugar. Squeeze the gelatine and melt it in a small pot. Stir in 2 tablespoons of quark cream, then stir into the rest of the cream.

  8. 8

    Whip 200 g cream until stiff and fold in.

  9. 9

    Place a cake base with compote on a cake plate, place a cake ring around it. Spread about 1/3 curd cream on it, place the second cake layer with compote on it, spread about 1/3 cream on it, place the remaining cake layer on top.

  10. 10

    Spread the rest of the cream loosely on the cake and chill for about 1 hour.

  11. 11

    Wash 1 apple, quarter and core it. Cut the apple quarters into thin slices. Heat the apple juice and stew the apple slices for about 3 minutes. Take out, drain and let cool off.

  12. 12

    Set 8 Amarettini aside for garnishing. Crumble the remaining Amarettini. Whip 100 g whipped cream until stiff. Remove the cake from the cake ring, spread a thin layer of cream on the cake rim. Press the amarettini crumbs to the edge.

  13. 13

    Garnish the cake with apple slices, Amarettini and remaining cranberries and chill until serving.

Nutrition Facts

KCAL
490 kcal
CARBS
47 g
FATS
29 g
PROTEINS
8 g