Baked apple tart with almonds and honey cake spices

Ingredients for 1 servings:

• 100 g milk chocolate or milk couverture
• 6 eggs
• 150 g butter, soft
• 175 g sugar
• 150 g almonds, ground
• 75 g wheat flour
• 4 g cinnamon
• 1 ½ pinches of anise powder
• 1 ½ pinches of allspice powder
• 1 tsp. clove powder
• 1 pinch of ginger powder
• 1 pinch of coriander powder
• 300 g marzipan paste
• Powdered sugar for processing
• 1 tbsp apricot jam
• 3 apples
• some raisins, possibly rum raisins
• 35 g cornstarch
• 300 ml apple juice
• Lemon juice to taste
• Sugar to taste
• 100 g almond sticks
• some sugar
• 1 packet of vanilla sugar
• 4 sheets of gelatin
• 500 ml cream
• 25 g sugar
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 300 g applesauce
• 1 pinch of cinnamon
• 50 ml apple juice
• 200 ml cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 200 g almond flakes, roasted
• Baking cocoa for dusting

Instructions

Working time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours

from a 26 cm springform pan, approx. 12 pieces

Melt the chocolate and let it cool slightly. While the chocolate is cooling, separate 4 of the 6 eggs. Beat the egg whites and 75g of sugar until stiff peaks form. Set the egg whites aside. Beat the butter with 75g of sugar until creamy and gradually add the 4 egg yolks and the two whole eggs, beating until more or less fluffy. Stir in the still liquid chocolate coating or chocolate. Sift in the wheat flour and spices and carefully fold the almonds and egg whites into the batter. Preheat the oven to 180°C (top/bottom heat) and grease a springform pan (approx. 26cm). Pour the mixture into the pan and bake for approx. 40 minutes, checking that the cake is cooked through. Let the base cool briefly before turning it out, then let it cool completely, e.g. on a wire rack. Marzipan layers: Roll out the raw marzipan thinly on a rolling pin and the marzipan using cling film (below) and powdered sugar. Using a cake ring, cut out two marzipan circles the size of the completely cooled sponge cake and set them aside on the film. Divide the cake into three pieces. Leave the first layer slightly higher and enclose it in a cake ring. Heat about a tablespoon of apricot jam and spread it on the first layer. Place a layer of marzipan on top. For the baked apple layer: Peel and dice the apples, and place them in a saucepan with the raisins. Dissolve the cornstarch in a little apple juice and set aside. Bring the remaining apple juice to a boil with the apples and raisins and simmer briefly. Season to taste with lemon juice and sugar. Just before the consistency is about right, stir in the cornstarch again, then add it and bring everything back to a boil until it thickens. Let the mixture cool. Meanwhile, lightly toast the almond slivers in a pan or saucepan, then remove them. Caramelize a little sugar with the vanilla sugar, then mix the almond slivers with the melted, browned sugar and let them cool. Now either add the almonds to the first marzipan layer or, to keep them crunchy, set them aside for decoration at the end. Pour the cooled apple mixture onto the marzipan layer and smooth it down. Place the second layer on top. For the apple cream: Soak the gelatin in cold water. Beat the cream with the sugar, vanilla sugar, and cream stiffener until stiff. Fold in the applesauce with a good pinch of cinnamon. The apple cream is especially delicious with homemade, finely chopped applesauce with a unique flavor (e.g., a slight vanilla flavor). Gently heat the apple juice, squeeze out the gelatin, and let it dissolve in it. To equalize the temperature, first stir in a little cream into the gelatin mixture, then fold the gelatin mixture into the cream. Spread 2/3 of the cream on the second layer. Place the third layer on top. Spread the remaining cream on top. If desired, cover the marzipan topping with star stencils now (the marzipan will still be nice and dry) and sprinkle with cocoa powder, then remove the stencils. This step can be done later, once it has cooled completely, or replaced with another decoration. Carefully place the marzipan topping on top of the cream. Chill the cake for one to two hours in the refrigerator. Carefully remove the cake from the cake ring, separating it from the edge with a delicate knife if necessary. Decoration: Whip the cream with vanilla sugar and cream stiffener. Spread the cream on the edge of the cake and smooth it slightly with a cake card or spatula. Press the almond flakes onto the edge of the cake by hand or with a spatula. Conceal the transition from the marzipan to the edge of the cake with dots of cream. If you saved the caramelized almond sticks from the beginning for decoration, decorate the marzipan with them as desired, coarsely chopping the caramelized almond sticks if necessary. The sticks’ crunch should remain on the marzipan. The crunch would be lost under the baked apple mixture, but the caramelized almond flavor would remain. Otherwise, if you haven’t done so before the cake has completely cooled, apply stencils and sprinkle with cocoa powder. Refrigerate the cake until ready to enjoy. Be careful—this cake is quite something.