Tiramisu apple tart

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites and 1 pinch of salt until stiff, adding 75 g sugar and 1 packet of vanilla sugar. Fold in the egg yolks one by one.

2. 2

   Sift flour, starch and baking powder on top and fold in. Brush into the form. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes. Let them cool down.

3. 3

   750 g apples peel, quarter, core and dice. Mix 5 tablespoons apple juice, pudding powder and 50 g sugar. Boil 300 ml apple juice and apples. Simmer covered for about 4 minutes until the apples are soft but still firm to the bite (test in between, as the time varies greatly depending on the type of apple).

4. 4

   Drain the apples and collect the juice.

5. 5

   Pour the juice back into the pot, bring to the boil. Stir in the pudding powder, bring to the boil and simmer for about 1 minute. Remove from the stove. Fold in apples. Let cool down.

6. 6

   Pour Amarettini into a freezer bag and close the bag. Coarsely crumble the Amarettini with a dough roll. Mix the quark, mascarpone, 2 packets of vanilla sugar and 125 g sugar with a hand mixer for a short time only (so that the cream remains thick and creamy).

7. 7

   Cut the cake base 1 x horizontally. Mix 5 tablespoons apple juice and liqueur. Sprinkle the cake base with it. Spread a part of the mascarpone cream on the bottom cake layer about 1 cm thick. Stir the apple compote, spread on top and carefully smooth down.

8. 8

   Spread about 1/4 of the remaining mascarpone cream on the apple compote and carefully smooth it down. Then place the 2nd cake base on top. Spread the remaining mascarpone cream on the cake. Press the amarettine crumbs to the edge of the cake.

9. 9

   Chill the cake for about 45 minutes.

10. 10

    Wash 1 apple, quarter it, remove the seeds, cut into thin slices and sprinkle with lemon juice. Decorate the apple tart with it.