Apple Amaretto Cake

Ingredients for 1 servings:

• 30 g ground almonds for the mold
• Margarine or butter for greasing
• 100 g butter, soft
• 100 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 150 g flour, type 405
• 1 tsp baking powder
• 1 tsp cinnamon powder
• 2 tbsp rum
• 2 apples, 400 g
• 4 egg whites
• 1 pinch of salt
• 200 g powdered sugar
• 200 g ground almonds
• 2 tsp cinnamon powder
• 2 tbsp Amaretto
• 3 sheets of white gelatin
• 400 ml whipped cream
• Cinnamon powder
• Sugar pearls in different sizes

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For 16 pieces

Grease a 24 cm springform pan well and sprinkle generously with almonds. Dough: Beat butter with sugar, vanilla sugar, and eggs until fluffy. Combine flour with baking powder and cinnamon, then stir into the butter mixture along with rum. Pour batter into the springform pan and top with peeled apples. Meringue: Beat egg whites with salt until stiff peaks form. While continuing to beat, add icing sugar and stir until dissolved and a glossy, firm meringue forms. Carefully fold in almonds, cinnamon, and amaretto. Pour meringue into the pan. Cover cake with aluminum foil and bake for 30 minutes in a preheated oven at 180°C (160°C fan/gas mark 2 to 3). Remove aluminum foil and bake for about 15 minutes more, until the surface is crispy and light brown. Remove cake from pan and let cool. Soak gelatin in cold water for 10 minutes, then dissolve according to package instructions. Whip the cream until stiff and pour in the cooled, liquid gelatin, stirring constantly. Chill briefly. Spread the cream over the cake and decorate the top with a wave pattern using a spatula. Chill the cake. Dust with cinnamon and decorate with sugar pearls before serving.