Apple cake with mascarpone cream

Ingredients for 1 servings:

• 4 eggs
• 2 tbsp water, cold
• 120 g sugar
• 140 g hazelnuts
• 80 g cornstarch
• 1 tsp, heaped baking powder
• 5 apples
• 400 ml apple juice, naturally cloudy
• 1 pack of pudding powder, vanilla
• 250 g mascarpone
• 250 g low-fat curd cheese
• 2 sachets of Gelatin Fix
• 2 tbsp honey, liquid
• 1 tbsp cinnamon
• 75 g sugar
• 120 ml cream
• Cinnamon
• 1 marzipan blanket

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 7 hours 15 minutes

festive cake (not only) for Christmas

For the sponge cake, separate the eggs, beat the egg whites until frothy, then add the sugar and continue beating until the egg whites are glossy. Mix the cornstarch, nuts, and baking powder together with the egg yolks and fold them into the egg white mixture. Line a 24 cm springform pan with baking paper and spread the batter evenly. Since the sponge cake will be divided into two layers later anyway, you can bake each layer separately using half the batter. Bake at 170°C for about 15 minutes (half the amount). If you bake the whole batch, the sponge cake will need to stay in the oven a little longer. While the sponge cake is in the oven, prepare the apple filling: Peel the apples, cut them into eighths, remove the cores, and then cut the eighths into small pieces. Cook the apple pieces with about 300 ml of apple juice for 8-10 minutes. Mix the custard powder with the remaining apple juice and stir into the apple compote. Season with cinnamon and let it cool enough to handle the pan. Stir occasionally while it cools. Place a cake base on a cake plate and enclose it in a cake ring. When the cake base has cooled completely, spread the apple mixture evenly over it and let it rest in the refrigerator for at least 3 hours. For the mascarpone cream, mix the mascarpone, quark, honey and cinnamon with a mixer and sprinkle in the gelatine fix. Stir for 2 minutes more, until the gelatine is evenly distributed throughout the mixture. The mixture can now be spread on the cake. Smooth the cream on top, place the second cake base on the cake and let it rest in the refrigerator for another 3 hours. Whip the cream until stiff peaks and sprinkle in a little cinnamon. Remove the cake from the refrigerator, carefully loosen the cake ring and spread a thin layer of cinnamon cream over the outside of the cake to ensure the marzipan cover sticks well. Just before serving, remove the marzipan cover from the packaging and place it evenly on the cake. Cut off any excess edges.