Winter apple tart

Name: Winter apple tart
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 80 g Butter or margarine; 205 g Sugar; 2 packages Vanillin sugar; 3 Eggs (size M); 100 g Flour; 1 coated Tsp Baking Powder; 3-4 Tbsp Milk; 100 g Icing sugar; 500 g Apples; 7-10 Tbsp Juice of 1 lemon; 175 ml apple juice; 1 package Dessert Sauce " Vanilla Flavor"; 6 sheets white gelatine; 300 g Whole milk yoghurt; 250 g Mascarpone; 1 package Vanillin sugar; 250 g Whipped cream; 50 ml Winter apple liqueur (18 % vol.); 1-2 TABLESPOONS Cinnamon for dusting; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

80 g Butter or margarine
205 g Sugar
2 packages Vanillin sugar
3 Eggs (size M)
100 g Flour
1 coated Tsp Baking Powder
3-4 Tbsp Milk
100 g Icing sugar
500 g Apples
7-10 Tbsp Juice of 1 lemon
175 ml apple juice
1 package Dessert Sauce " Vanilla Flavor"
6 sheets white gelatine
300 g Whole milk yoghurt
250 g Mascarpone
1 package Vanillin sugar
250 g Whipped cream
50 ml Winter apple liqueur (18 % vol.)
1-2 TABLESPOONS Cinnamon for dusting
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Beat the fat until frothy. Stir in 80 g sugar and 1 packet of vanillin sugar. Separate 2 eggs. Add egg yolk and remaining egg to the fat-sugar mixture and beat until creamy. Mix flour and baking powder, stir in.
2
Add milk. Grease a springform pan (26 cm Ø). Put the dough into the form and smooth it down. Beat the egg white until stiff, add icing sugar. Spread the beaten egg whites on the dough in the form. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 30 minutes and let cool off.
3
For the cream, peel and quarter apples and remove the core. Cut the apple quarters into small cubes. Boil up apples, lemon juice, apple juice and 50 g sugar, cook for 3-4 minutes. Stir the sauce powder in a little cold water until smooth and bind the apples with it.
4
Let the stewed apples cool down. Soak gelatine in cold water for about 10 minutes. Mix yoghurt, mascarpone, 1 packet of vanillin sugar and 75 g sugar. Squeeze out the gelatine and dissolve at low heat.
5
Add the liqueur to the gelatine and stir into the yoghurt mascarpone mixture. Fold in apple compote. Remove the cake base from the tin. Cover with a cake ring. Spread the cream on the cake base and smooth it down.
6
Whip the cream until stiff and spread it on the cake. Chill the cake for 4-5 hours. Loosen the cake ring. Place the decorative grid with rhombuses on the winter apple cake and sprinkle with cinnamon. Decorate with mint. Makes about 12 pieces.