Swedish apple-almond tart

Name: Swedish apple-almond tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 8 Eggs (Gr. M); 200 g Whipped cream; 200 g + 100 g + 100 g + 2 tablespoons sugar; 100 g + 100 g ground almonds (with skin); 5 (approx. 800 g; e.g. Elstar) Apples; 7-10 Tbsp Juice of 1 lemon; 50 g flaked almonds; 150 g room-warm butter; 7-10 Tbsp Cling film; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
not easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

8 Eggs (Gr. M)
200 g Whipped cream
200 g + 100 g + 100 g + 2 tablespoons sugar
100 g + 100 g ground almonds (with skin)
5 (approx. 800 g; e.g. Elstar) Apples
7-10 Tbsp Juice of 1 lemon
50 g flaked almonds
150 g room-warm butter
7-10 Tbsp Cling film
baking paper

Directions

1
Separate the eggs for the cream. Chill the egg whites. Bring cream and 200 g sugar to the boil, remove from the heat. Stir the egg yolks and 1⁄3 of the cream vigorously with the whisks of the mixer. Then mix with the remaining cream.
2
Heat the mixture at low heat while stirring (with a dough scraper along the bottom) for about 5 minutes until it becomes thick and creamy - important: do not let it boil! Pour the cream into a bowl.
3
Cover directly on the surface with cling film and allow to cool to room temperature.
4
Line the bottom of a springform pan (26 cm Ø) with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For 1 base, beat half of the egg white until stiff, sprinkle 100 g sugar on top.
5
Fold in 100 g ground almonds. Pour the mixture into the springform pan and smooth it down. Bake in a hot oven for 15-20 minutes. Remove the base from the edge of the springform pan with a knife, remove from the pan and let it cool down.
6
Prepare and bake the base from the remaining egg white and 100 g sugar and almonds each.
7
Peel, quarter, core and chop apples, except for 1. Caramelise 2 tbsp. sugar in the pot. Deglaze with lemon juice, add apples and stew covered for about 5 minutes. Drain apples in a sieve and let them cool down, catching the apple stock.
8
Roast the flaked almonds in a pan without fat until golden, take them out and let them cool down.
9
Cream butter with the whisks of the mixer for 8-10 minutes. Gradually fold in the egg yolk cream by the spoonful. Spread about half of the cream on the 1st base and spread. Spread apple pieces on top.
10
2. place the base on top and press down carefully. Spread the rest of the cream on the cake. Sprinkle with almond flakes immediately. Chill for at least 1 hour.
11
Wash the remaining apple, quarter it and remove the core. Cut quarter into fine slices. Heat the apple stock and stew the slices for 2-3 minutes. Let cool and decorate the cake with it.