Winter apple tart

Name: Winter apple tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 7-10 Tbsp fat for the mould, 3 eggs (size M); 80 g soft butter/margarine; 80 g + 50 g + 75 g sugar; 7-10 Tbsp 2 p. vanillin sugar, 100 g flour; 1 coated Tsp Baking Powder; 3-4 Tbsp milk, 100 g icing sugar; 500 g sour apples; 7-10 Tbsp Juice of 1 lemon, 175 ml apple juice; 1 Pckch. Dessert sauce powder; 7-10 Tbsp "Vanilla"; 6 sheets white gelatine; 300 g Whole milk yoghurt; 250 g Mascarpone; 5 TABLESPOONS Winter apple liqueur ( zum B.; 7-10 Tbsp from Berentzen) or Calvados; 250 g Whipped cream; 1-2 TABLESPOONS cinnamon, possibly mint, baby apples, star anise and cinnamon stick; 7-10 Tbsp for ornament

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

7-10 Tbsp fat for the mould, 3 eggs (size M)
80 g soft butter/margarine
80 g + 50 g + 75 g sugar
7-10 Tbsp 2 p. vanillin sugar, 100 g flour
1 coated Tsp Baking Powder
3-4 Tbsp milk, 100 g icing sugar
500 g sour apples
7-10 Tbsp Juice of 1 lemon, 175 ml apple juice
1 Pckch. Dessert sauce powder
7-10 Tbsp "Vanilla"
6 sheets white gelatine
300 g Whole milk yoghurt
250 g Mascarpone
5 TABLESPOONS Winter apple liqueur ( zum B.
7-10 Tbsp from Berentzen) or Calvados
250 g Whipped cream
1-2 TABLESPOONS cinnamon, possibly mint, baby apples, star anise and cinnamon stick
7-10 Tbsp for ornament

Directions

1
Grease the springform pan (26 cm Ø). Separate 2 eggs. Cream the fat, 80 g sugar and 1 packet of vanilla sugar. Stir in 2 egg yolks and 1 egg separately. Mix flour and baking powder, alternating with the milk. Spread into the mould
2
Beat 2 egg whites until stiff, sprinkle with icing sugar. Spread on the dough in the mould. Bake in a hot oven (electric cooker: 175 ° C/ convection oven: 150 °C/gas: level 2) for approx. 25 minutes. Cooling down
3
Peel, core and dice apples. Simmer with 50 g sugar, lemon and apple juice for about 3 minutes. Mix sauce powder and 2 tablespoons of water. Stir into the compote, bring to the boil briefly. Cool down
4
Soak the gelatine in cold water. Briefly mix yoghurt, mascarpone, 1 packet of vanillin sugar and 75 g sugar. Squeeze the gelatine and dissolve over a mild heat. Stir in liqueur, then stir into the yoghurt cream. Place in a cool place until it starts to gel (approx. 10 minutes). Whip the cream until stiff. First add compote, then cream to the cream
5
Close the mould edge around the base. Spread cream on top. Chill the cake for 4-5 hours. If necessary, place a decorative grid or paper strips on the cake, dust with cinnamon and remove the grid or paper. Decorate the cake