Apple and nut cake

Ingredients for 1 servings:

• 125 g butter
• 250 g sugar
• 2 eggs
• 100 g flour
• 100 g hazelnuts, ground
• 2 tsp baking powder
• 50 ml milk
• 8 sheets of white gelatin
• 750 g apples
• 125 ml apple juice
• 250 g mascarpone
• 250 g quark
• 500 ml cream
• 1 tbsp lemon juice and 1 tbsp lemon zest
• 100 g biscuits (amarettini)
• possibly hazelnuts, sliced

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

For the pastry, cream the butter with 125g of sugar, then beat in the eggs one at a time. Mix the flour, nuts, and baking powder, then stir in alternately with the milk. Pour into a greased springform pan and bake at 175°C (155°C fan-assisted oven) for 35-40 minutes. Peel, quarter, core, and slice the apples. Combine the apple juice and 60g of sugar in a saucepan. Add the apple slices and sauté for about 5 minutes, then remove from the heat. In the meantime, soften the gelatin, squeeze out the excess liquid, add to the apples in the pan, mix, and let cool. Combine the mascarpone, quark, 65g of sugar, lemon juice, and zest. Fold in the apple slices along with the slightly gelling juice. Whip the cream until stiff peaks form and carefully fold in. Place a cake ring around the base and fill with half of the cream. Arrange the amaretti biscuits on top and spread the remaining cream on top. Chill for about 3 hours. If you like, you can decorate the cake with hazelnut flakes, amaretti biscuits, or apple slices. Tip: The cream shouldn’t be very runny when filling it! If it’s still too runny, simply place it in the freezer for a few minutes.