Storyed apple tart with mascarpone cream/ variation

Name: Storyed apple tart with mascarpone cream/ variation
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 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 flavour" (for cooking); 3 heaped Tbsp gelled cranberries; 8 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

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 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 flavour" (for cooking)
3 heaped Tbsp gelled cranberries
8 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
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. 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 manufacturer) for approx. 13 minutes, remove from oven. Remove the base from the tin 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
2
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. Stir sauce powder and 2 tbsp. water until smooth, thicken 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. Crumble 4 Amarettini and sprinkle over the compote
3
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. Beat 200 g cream until stiff and fold in
4
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. Spread the rest of the cream loosely on top, chill the cake for about 1 hour.
5
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
6
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 of the cake, except for 2 tbsp. for sprinkling. Garnish the cake with apple slices, amarettini crumbs and remaining cranberries and chill until serving.
7
Waiting time approx. 2 hours