Apple-almond cake with sour cream and Amaretto

Ingredients for 1 servings:

• 5 eggs
• 200 g powdered sugar
• 100 g flour
• 1 tsp baking powder
• 3 tbsp cocoa powder
• 450 g apples, sour
• 4 tbsp lemon juice
• 100 g almonds, chopped
• 3 tbsp Amaretto, or almond syrup
• 2 tbsp cream
• 2 tsp, heaped cornstarch, (less depending on the liquid of the apples)
• 300 g sour cream
• 200 g yogurt
• 5 sheets of gelatin
• 4 tbsp honey
• 1 can of cake icing
• Almond flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 45 minutes

very good to prepare 1 day in advance

Preheat oven to 180°C (160°C fan-assisted oven). Separate eggs. Beat egg whites until stiff peaks form. Beat egg yolks, powdered sugar, and 4 tablespoons of water until light and creamy. Mix together flour, baking powder, and cocoa powder and stir in. Fold in beaten egg whites. Bake in a 26cm springform pan lined with baking paper for about 25 minutes. Allow to cool and then halve horizontally. Peel, core, and grate apples. Mix with 3 tablespoons of lemon juice, the almonds, syrup or amaretto, cream, and cornstarch. Bring to a boil and allow to cool. Mix sour cream, yogurt, remaining lemon juice, and honey until smooth. Soak gelatine, squeeze out excess water, and dissolve in the microwave at low heat. Watch this process quickly! Then stir 3 tablespoons of the cream mixture into the dissolved gelatine, then stir this mixture into the cream mixture. Place a cake ring around the base, fill with the apple mixture, then the yogurt mixture, and place the second layer on top. Refrigerate the cake for at least 2 hours. Melt the glaze and decorate the cake with it and/or garnish with flaked almonds.