Apple tart alla Tiramisu

Ingredients for 8 servings:

• 1 egg(s), size L, separated
• 1 tbsp water
• 1 pinch of salt
• 40 g sugar
• 20 g flour
• 15 g cornstarch
• 20 g almonds, coarsely ground, with skin
• 15 g chocolate sprinkles
• some bitter almond oil
• e.g. Espresso for soaking
• 200 g apples
• 120 ml apple juice
• 20 g sugar
• some clove powder
• some cinnamon powder
• some cardamom powder
• 15 g cornstarch
• 30 ml Amaretto
• 4 sheets of gelatin
• 200 g yogurt
• 250 g ricotta
• 70 g sugar
• 1 vanilla pod(s), including the pulp
• n. B. Amarettini
• e.g. apples, cut into wedges
• some lemon juice to drizzle over the apple slices

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 55 minutes

Espresso-soaked almond sponge cake with chocolate sprinkles, apple filling with amaretto and ricotta cream

Beat the egg whites with water and salt until stiff, gradually adding the sugar. Briefly mix in the egg yolks on the lowest speed. Sift the flour, cornstarch, almonds and baking powder over the cake and fold in with the bitter almond extract and the crumbles. Pour the batter into an 18 cm springform pan and bake at 160°C (fan oven) for about 25 minutes. Remove from the pan and let cool. Once cooled, divide the batter crosswise and drizzle the bases with espresso. For the custard, peel and finely dice the apples. Sauté with the apple juice, spices and sugar until smooth and stir into the simmering mixture. After cooling briefly, spread over the sponge cakes. For the cream, soak the gelatine in cold water for five minutes. Mix the yogurt with the sugar and the vanilla bean pulp. Beat the ricotta with a fork until smooth. Dissolve the gelatin over low heat, stir into the yogurt mixture, and let it set slightly in the refrigerator. Finally, fold in the ricotta. Place a cake ring around one pudding layer and fill with half of the cream. Top with the second pudding layer and spread the remaining cream on top. Refrigerate the cake for 4 hours or overnight, then remove the cake ring and decorate with amaretti biscuits and apple slices, if desired. Tip: For a large cake, simply double the ingredients.