Winter apple tiramisu cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff and gradually add 120 g sugar. Stir in the egg yolks. Mix flour, starch and baking powder and fold into the egg-sugar mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes. In the meantime peel 5 apples, quarter them and remove the core.

2. 2

   Cut apples into medium sized pieces. Boil up 300 ml apple juice with 80 g sugar and stew the apple pieces in it for about 5 minutes. Remove the apple pieces and put them aside. Bring apple juice to the boil. Mix the pudding powder with 50 ml apple juice until smooth and thicken the juice with it. Fold in the apple pieces and set aside. Wash the rest of the apple, dab dry and cut into quarters. Remove the core and cut the quarters into thin slices. Bring the rest of the apple juice and liqueur to the boil and steam the slices for about 3 minutes, remove and set aside. Pick up the apple juice. Take the sponge cake out of the oven and let it cool down for about 10 minutes. Remove the springform pan and let the sponge cake cool completely for about 20 minutes. In the meantime, stir the quark, mascarpone, remaining sugar and vanillin sugar until smooth. Cut the sponge in half crosswise and drizzle the remaining apple juice on both halves. Stretch a cake ring around the lower cake base.

3. 3

   Remove the core and cut the quarters into thin slices. Bring the rest of the apple juice and liqueur to the boil and steam the slices for about 3 minutes, remove and set aside. Pick up the apple juice. Take the sponge cake out of the oven and let it cool down for about 10 minutes. Remove the springform pan and let the sponge cake cool completely for about 20 minutes. In the meantime, stir the quark, mascarpone, remaining sugar and vanillin sugar until smooth. Cut the sponge in half crosswise and drizzle the remaining apple juice on both halves. Stretch a cake ring around the lower cake base. Spread some cream on the bottom. Spread the compote on it and spread some cream on top. Place the 2nd cake base on top and refrigerate for about 1 hour. Remove the cake ring and spread the cake with the remaining cream. Refrigerate again for about 1 hour. Decorate as you like with almond biscuits and apple slices and dust with cocoa. Makes about 16 pieces

4. 4

   Spread some cream on the bottom. Spread the compote on it and spread some cream on top. Place the 2nd cake base on top and refrigerate for about 1 hour. Remove the cake ring and spread the cake with the remaining cream. Refrigerate again for about 1 hour. Decorate as you like with almond biscuits and apple slices and dust with cocoa. Makes about 16 pieces

5. 5

   waiting time approx. 2 hours