Apple cider cake

Ingredients for 1 servings:

• 70 g butter
• 3 tbsp oil, neutral
• 120 g powdered sugar
• ½ vanilla pod(s), the pulp
• 3 large eggs
• 100 g spelt flour, type 630, or wheat flour
• 1 tsp, leveled baking powder
• ½ tsp, leveled gingerbread spice
• 600 g apple, e.g. Braeburn
• 1 lemon(s), the juice
• 200 ml sweet cider
• 50 g sugar
• 1 tsp, smothered cinnamon
• 1 pack of sauce powder (vanilla), for cooking
• 300 g yogurt, 1.5% fat
• 250 g mascarpone
• 80 g powdered sugar
• ½ vanilla pod(s), the pulp
• 6 sheets of white gelatin
• 200 g whipped cream
• 200 g whipped cream
• 1 pack of cream stiffener
• 3 tbsp, heaped cocoa
• 1 tsp, heaped cinnamon

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 40 minutes; Total time approx. 7 hours 40 minutes

Preheat the oven to 150°C, fan/convection oven to 170°C. For the base, cream the butter with the oil until fluffy. Stir in 70g of icing sugar and the vanilla seeds. Separate two eggs. Stir the egg yolks and the third egg into the butter and sugar mixture until thickened. Mix the flour with the baking powder and the gingerbread spice and stir briefly until a smooth batter is formed. Line the bottom of a 26cm springform pan with baking paper. Pour the batter into the pan and smooth it out. Beat the two egg whites until stiff peaks form, then sprinkle in the remaining 50g of icing sugar. Spread the meringue mixture evenly over the batter in the pan. Immediately place on the middle rack of the oven and bake for approx. 30 minutes. Remove the pan and let it cool completely. For the topping, peel the apples, quarter them, remove the cores and cut into small cubes. Mix in a saucepan with the lemon juice, cider, sugar and cinnamon. Heat the pan and sauté the apples for 3-4 minutes. Mix the sauce powder with a little water until smooth and add to the apples while stirring. Once the compote has thickened, remove it from the heat and let it cool completely. Use a knife to loosen the cold base from the edge of the dish. Remove the edge of the dish and carefully lift the base out of the dish and place it on a cake plate. Place a cake ring around it. Soften the gelatin according to the package instructions. Mix the yogurt with the mascarpone, powdered sugar, and vanilla seeds until smooth. Squeeze out the gelatin and heat it in a saucepan over low heat. Once it has completely dissolved, stir two tablespoons of the yogurt cream into the gelatin, then stir this into the remaining cream. Whip the cream until stiff. First stir the cold apple compote into the cream and then fold in the cream. Spread the apple cream evenly over the base and smooth it down. Refrigerate for at least 5 hours, preferably overnight. After the resting time, carefully loosen the cake ring using a knife. Whip the cream for 30 seconds, then add the cream stiffener and whip until stiff peaks form. Spread a thin layer of cream around the edge of the cake. If desired, add a striped pattern using a fork. Using a piping bag, pipe small tufts of cream around the edge of the cake. Mix the cocoa powder with the cinnamon and sift it into the center of the cake. If desired, cut out Christmas motifs from paper beforehand and place them in the center of the cake before sprinkling. Carefully remove them after sprinkling. Tip: Without spices and with a little bitter almond flavoring in the base, the cake can be eaten year-round.