Apple and Mascarpone Cake

Ground:

1. Separate eggs. Mix the nuts, starch and baking powder. Beat the egg whites until stiff. When the egg whites start to set, gradually stir in the sugar and whip everything until it shines and when you pull out the hooks, there are firm tips.
2. Then alternately and gradually fold in the egg yolks and the nut and flour mix in small steps.
3. Preheat the oven to 170 °. Line a 24-inch cake tin on the bottom with baking paper, fill in the batter and put it in the oven on the middle rail. Baking time approx. 30 – 35 minutes. After 30 minutes, make a wooden stick test. No more dough should stick to it when it is pulled out. After switching off the oven, let the base cool down in it for approx. 5 minutes. Then place the mold on a grid and only remove it when it has completely cooled down.

Apple filling:

1. Pour 4,300 ml apple juice into a larger saucepan. Peel and core the apples, cut into 1 cm pieces and immediately add to the apple juice. When all the apples are cut, bring everything to the boil on the stove and simmer for about 8 minutes at a medium temperature until the apple pieces are soft but not mushy. Mix the pudding powder with the sugar in the remaining 100 ml of juice and stir into the apple mixture. Bring everything to the boil again and let thicken while stirring. Remove from heat and let cool down.
2. In the meantime, remove the biscuit base from the mold, halve it horizontally once in the middle. Place the lower base on a cake plate and enclose it with a cake ring. Spread the cooled apple filling on the bottom and put everything in the fridge for 30 minutes.

Mascarpone filling:

1. In the meantime, stir together the quark, mascarpone, honey, sugar and cinnamon. Finally stir in Gelatine Fix, spread everything on the apple filling, place the 2nd base on top and press lightly. Put the cake back in the refrigerator for at least 4 hours. Overnight is also ok

Streusel:

1. Process the butter, sugar, flour and hazelnuts into crumble. Sprinkle on a baking tray lined with baking paper and bake at 180 ° for approx. 15-18 minutes until golden brown and crispy. In between loosen up with a trowel. Then let it cool down on the baking sheet and loosen it up.

Sheathing and covering:

1. Wash the apples, quarter them, core them and cut into approx. 5 mm thin wedges. Melt the butter in a pan, put in the wedges and fry lightly on both sides. Sprinkle with 20 g of sugar and caramelize it gently. When they have turned color, remove the pan from the heat immediately.
2. Whip the cream with the burbon vanilla sugar and 1/2 teaspoon cinnamon until stiff. Loosen the ring from the cake. Brush the outer edge and the surface with the cream. Arrange the apple slices on the surface and sprinkle the crumble on top. Cool the cake again briefly until it is consumed ……… and then there’s no stopping ……………. ;-)))))