First we make the biscuit, we take the eggs and the sugar and beat it at the highest level with the hand mixer for about 10 minutes, until the dimensions have almost tripled. Then we carefully lift the flour underneath, put everything in a mold and bake the biscuit at about 160 degrees for about 30-40 minutes with convection. Then let the biscuit cool down.
Next we make the applesauce. To do this, we peel and cut the apples into eighths. We let the sugar caramelize slightly in the pot and then add the apple wedges and stir over a reduced heat as well until the sugar separates from the pot. Now we add the apple juice and let everything simmer with the pot covered until the apples are soft. Then we mash the apples with a potato masher and add a little apple juice, sugar, lemon and cinnamon as needed. Let the applesauce cool down.
For the apple tiramisu:
We mix the whipped cream, the mascarpone and the quark and sweeten the mixture with any amount of vanilla sugar and a little lemon juice. Then we cut the biscuit in half and soak it with a 3: 1 mixture of apple juice and calvados. Next, we brush the sponge cake with the apple sauce and then with the mascarpone cream. We then sprinkle these with a sugar / cinnamon mixture. We repeat this process completely and then cover the tiramisu in the cold for several hours, preferably overnight. To serve, sprinkle some cocoa powder over it with a sieve.
For the vanilla ice cream:
First we halve the vanilla pods, put the pulp with a little sugar in the mortar and stir both well. Then we put 375 ml of cream and 125 ml of milk together with the vanilla pulp and the pods in a saucepan and briefly boil everything. Mix the egg yolks with the sugar and then slowly stir the vanilla milk into the egg mixture on a water bath. Now heat the mixture with constant stirring (!!) until it has reached about 75-80 °. Then remove the mixture from the water bath and let it cool while stirring, preferably in an ice cube bath. Whip the remaining 125ml cream and stir into the cooled mass. Chill the mass in the refrigerator for several hours.
To make the roasted almond slivers, put the sugar and water in a coated pan and heat until the sugar boils, add the almond slivers and continue to cook and stir (!!) until the sugar is dry. Then reduce the temperature and stir until the dried sugar begins to melt and the almond slivers absorb the sugar and shine. Place the almond slivers on a baking sheet and let them cool. Make the ice cream in the ice cream machine as usual, add 50% of the almond slivers 5-10 minutes before the end, distribute the rest over the ice cream when serving.
For the almond cake:
Separate the eggs and mix the yolks with the sugar and cream. Melt the butter in a saucepan and add it. Then add the ground almonds and the ground rusks and the bitter almond oil, be careful, max. 4 drops. Beat the egg white and fold into the batter. Then put the dough in molds and bake at 175 ° for about 25-30 minutes. If you make a complete cake from the dough, the baking time is extended to about 50 minutes. After cooling, heat the chocolate in a water bath and pour over the cake (s).
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