Apple Tiramisu Cake

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water
• 1 pinch of salt
• 75 g sugar
• 40 g flour
• 35 g cornstarch
• 25 g almonds, ground
• ½ tsp baking powder
• some bitter almond flavor
• 250 g apples
• 125 ml apple juice
• 15 g sugar
• 15 g cornstarch
• 4 sheets of gelatin
• 375 g yogurt
• 50 g sugar
• 1 vanilla pod(s)
• 50 ml Amaretto
• 250 g mascarpone
• 1 espresso, for soaking

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Reinterpretation of the Italian classic

Separate the eggs. Beat the egg whites with 2 tablespoons of water and salt until stiff peaks form, gradually adding the sugar. Briefly mix in the egg yolks on the lowest setting. Sift the flour, cornstarch, almonds, and baking powder over the mixture and fold in with the bitter almond extract. Pour the batter into an 18 cm springform pan and bake at 150°C (convection oven) for about 15 minutes. Once cooled, divide the batter in half lengthwise and soak two layers with the espresso. For the custard, peel and finely dice the apples. Sauté with the apple juice and sugar for about a minute. Mix the cornstarch with a little water until smooth and stir into the simmering mixture. After cooling briefly, spread onto two sponge cakes. For the cream, soak the gelatine in cold water for five minutes. Mix the yogurt with the sugar, vanilla bean pulp, and Amaretto. Beat the mascarpone with a fork until smooth. Dissolve the gelatin over low heat, stir into the yogurt mixture, and let it set slightly in the refrigerator. Finally, fold in the mascarpone. Place a cake ring around one pudding layer and fill with one-third of the cream. Top with the second pudding layer and spread half of the remaining cream on top. Finally, place the last sponge cake on top and spread the remaining cream on top. Refrigerate the cake overnight, then remove the cake ring and decorate as desired.