Applesauce cake

Ingredients for 1 servings:

• 3 egg whites
• 3 egg yolks
• 100 g sugar
• 25 g flour
• 1 tsp, leveled baking powder
• 100 g hazelnuts, chopped
• 100 g ladyfingers
• 1 pack of cream stiffener for sprinkling on the base
• 1 large jar of applesauce, approx. 720 ml
• 6 sheets of white gelatin
• 200 g sour cream
• 150 g whole milk yogurt
• 200 ml cream
• 1 pack of cream stiffener
• Sugar
• Cinnamon

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

special base with sponge fingers, from a 26 cm springform pan

For the base: Beat the egg whites and egg yolks separately with half the sugar until stiff. Pour the stiff egg whites onto the beaten egg yolks and fold in. Toast the hazelnuts in a dry pan. Roughly chop the sponge fingers. Don’t crumble them completely; there should still be pieces about 1/2 cm thick. Mix the flour with the baking powder and sift them into the egg mixture, along with the hazelnuts and crushed sponge fingers. Pour the mixture into a 26 cm springform pan and bake. In my oven, bake for about 20 minutes at 175°C (convection oven). Let the base cool, then place it on a cake plate and enclose it in a cake ring. To prevent the base from getting soggy too quickly, sprinkle it with cream stabilizer. This is important. Alternatively, you could use breadcrumbs. For the topping: Soften the gelatin and dissolve it on the stovetop. First add a few spoonfuls of applesauce to the gelatin, then the gelatin mixture to the applesauce. Allow the mixture to thicken slightly and spread it over the base. Stir the sour cream and yogurt together until smooth. Whip the cream with the cream stiffener until stiff and fold it into the sour cream and yogurt mixture. If you like, you can also use two cups of sour cream instead of the yogurt; this will make the mixture a bit firmer. Spread the cream over the applesauce and sprinkle with sugar and cinnamon.