Apple semolina cake with lemon glaze

Ingredients for 1 servings:

• 4 eggs
• 200 g sugar
• 1 tbsp sugar
• 200 g semolina
• 2 tbsp flour
• 2 tsp baking powder
• 4 apples (600 g)
• 6 tbsp lemon juice
• 2 bags of vanilla sugar
• 300 g whipped cream
• 3 points cream stiffener
• 150 g powdered sugar
• 2 tbsp water, hot

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Separate the eggs, beat the egg yolks, 2 tbsp hot water and 100g sugar until creamy. Beat the egg whites until stiff, gradually adding 100g sugar. Fold into the egg yolk and sugar mixture. Mix the semolina, flour and baking powder and fold in. Line the bottom of the springform pan with baking paper. Pour the mixture into the springform pan and smooth it down. Bake in an unheated oven (not suitable for fan-assisted cooking) at 175°C for 35-40 minutes. Allow to cool. Remove the baking paper and place the cake base on a cake plate. Meanwhile, for the filling, wash, peel and quarter the apples. Cut out the cores and chop the apples. Immediately drizzle with 4 tbsp lemon juice in a pan. Cover with vanilla sugar and 1 tbsp sugar and simmer for 3-4 minutes. Allow to cool and drain. Cut the base in half horizontally once. Beat the cream until stiff, gradually adding the cream stabilizer if desired. Place a cake ring or springform pan around the bottom layer. Spread half of the cream over the layer. Spread the compote over the layer. Spread the remaining cream evenly over the layer. Place the top layer on top. Mix the powdered sugar with 2 tablespoons of lemon juice and 1-2 tablespoons of water. Spread it over the cake with a tablespoon, starting from the center. Let the glaze dry. Refrigerate the cake for about 8 hours, preferably overnight. Decorate with mint, if desired.