John Myers
Ingredients for 1 servings:
- 4 egg whites
- 4 tbsp water
- 1 pinch of salt
- 200 g sugar
- 4 egg yolks
- 80 g flour
- 80 g cornstarch
- 2 tsp baking powder
- 30 g cocoa powder
- 500 ml apple juice
- 5 apples
- 3 tbsp sugar
- 1 packet of pudding powder (vanilla)
- 500 ml whipped cream
- 2 packets of vanilla sugar
- 250 ml whipped cream
- 1 packet of vanilla sugar
- Chocolate shavings (chocolate flakes)
- Fat for the mold
Instructions
Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours
For the dough, beat egg whites, water, and salt until stiff peaks form. Slowly beat in the sugar, then fold in the egg yolks. Sift the flour, cornstarch, baking powder, and cocoa powder onto the foam and carefully fold in. Pour into a greased springform pan (26 cm diameter). Bake in a preheated oven at 180°C for about 30 minutes. Allow to cool thoroughly. For the filling, peel and quarter the apples, core them, and slice them. Place them in a saucepan with the apple juice (reserve a little for making the custard powder) and the sugar, and simmer for about 5 minutes. Mix the custard powder and a little apple juice, stir into the apple compote, bring to a boil, and then allow to cool. Beat the whipped cream with the vanilla sugar until stiff peaks form. Cut the cooled sponge cake in half. Place a cake ring around the bottom layer. Spread with half of the apple compote, then spread with half of the whipped cream. Place the middle cake layer on top. Spread more apple compote and whipped cream on top, then place the final cake layer on top. Refrigerate the cake for 2-3 hours. Then remove the cake ring. For the decoration, whip the whipped cream with the vanilla sugar until stiff and spread it all over the cake. Transfer the remaining mixture to a piping bag and decorate the cake with it. Sprinkle with chocolate flakes.
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