Winter apple tart

Name: Winter apple tart
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 100 g + 50 g whole milk couverture, 6 eggs (size M); 150 g soft butter; 75 g + 75 g sugar; 150 g crushed almonds; 75 g Wheat flour; 10 g Honey cake spice (substitute for gingerbread spice); 4 TABLESPOONS apple juice; baking paper; 2 TABLESPOONS Almond slivers; 0?$? Apples; 100 g Sugar; 50 g Sultanas; 3 sheets white gelatine; 500 g + 200 g whipped cream; 30 g Sugar; 300 g Applesauce; 7-10 Tbsp Cinnamon; 50 ml apple juice; 1 package (300 g) Marzipan white bread; 1-2 pinch(es) Cinnamon; 7-10 Tbsp Potato starch; 7-10 Tbsp Cocoa

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Under cinnamon marzipan and apple cream, honey cake biscuit and baked apple filling await your guests. Simply heavenly!

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

100 g + 50 g whole milk couverture, 6 eggs (size M)
150 g soft butter
75 g + 75 g sugar
150 g crushed almonds
75 g Wheat flour
10 g Honey cake spice (substitute for gingerbread spice)
4 TABLESPOONS apple juice
baking paper
2 TABLESPOONS Almond slivers
0?$? Apples
100 g Sugar
50 g Sultanas
3 sheets white gelatine
500 g + 200 g whipped cream
30 g Sugar
300 g Applesauce
7-10 Tbsp Cinnamon
50 ml apple juice
1 package (300 g) Marzipan white bread
1-2 pinch(es) Cinnamon
7-10 Tbsp Potato starch
7-10 Tbsp Cocoa

Directions

1
Line a springform pan with a high rim (26 cm Ø) with baking paper. Preheat the oven (electric cooker: 180°C/circulating air: 150°C/gas: level 2). For the sponge cake, melt 100 g of chocolate coating, let it cool down a little.
2
Separate 4 eggs. Beat butter and 75 g sugar until fluffy, fold in 4 egg yolks and 2 whole eggs individually and beat until a homogenous foamy mixture is formed. Fold in liquid chocolate coating.
3
Beat the egg white and 75 g sugar until stiff. Mix almonds, flour and spices, alternately fold into the egg mixture with the beaten egg white. Pour into the springform pan and bake in the oven for 40-50 minutes. Let it cool down.
4
For the baked apple filling, roast almonds in a pan without fat, remove. Peel apples, quarter them, remove seeds and dice them, weigh 300 g. Melt 100 g sugar in a pan until it takes on a little colour.
5
Add diced apples, sultanas and almonds. Leave in the pan until the caramel is liquid. Remove from the pan and let it cool down on baking paper. Then chill.
6
For the apple cream, soak the gelatine. Beat 500 g cream and 30 g sugar until stiff. Fold in apple sauce and 1 pinch of cinnamon. Heat 50 ml apple juice. Squeeze the gelatine and dissolve in it. Fold into the apple cream.
7
Melt 50 g chocolate coating and let it cool down a little. Cut the sponge cake into 3 equally sized cakes. Place a cake ring or the edge of the cake tin around the bottom cake layer. Spread a thin layer of couverture on the bottom and brush with 2 tbsp. apple juice.
8
Place the baked apple filling on the bottom, leaving about 2 cm free at the edge. Spread half the apple cream on top. Place the second base on top and brush with 2 tbsp. juice. Spread the rest of the cream on top and place the last cake layer on top.
9
Whip 200 g cream until stiff. Spread the cake all around. Chill for at least 3 hours.
10
For the marzipan lid, knead 300 g marzipan with 1-2 pinches of cinnamon to taste. Roll out to a small thickness (approx. 26 cm Ø), cut out and place on the cream. Dust the marzipan lid with cocoa.
11
Decorate with apple wedges and cream tuffs just before serving.