Cheese – cream – apple tart

Ingredients for 1 servings:

• 2 small eggs
• 100 g sugar
• 25 g flour
• 25 g cornstarch
• ½ tsp baking powder
• 2 sheets of gelatin
• 100 g apple, unpeeled
• 25 ml white wine
• ¼ lemon(s), the juice
• 250 g low-fat curd cheese
• 125 ml Cremefine for whipping
• e.g. pistachios, ground
• some lemon balm

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 30 minutes

for a small springform pan

Separate the eggs. Set the egg yolks aside. Beat the egg whites until stiff, then slowly add 50g of sugar. Fold in the egg yolks. Sift the flour, cornstarch, and baking powder and carefully fold in with a whisk. Spread the sponge mixture into a prepared small springform pan. Bake in a preheated oven (top/bottom heat: 175°C, fan oven: approx. 150°C) until golden brown. Remove the sponge from the oven and let it cool for approx. 10 minutes. Remove the springform pan and let the cake cool completely. Soften the gelatine. Cut the apple into slices approx. 1/2 cm thick. Bring the white wine, lemon juice, and the remaining sugar (50g) to a boil. Cover the apple slices and simmer for 2-3 minutes. Remove the slices and let it cool. Heat the wine mixture and dissolve the squeezed-out gelatine in it. Stir the gelatine into the quark until smooth. Chill for about 10 minutes. Whip the Cremefine until stiff and fold into the quark cream. Cut the sponge cake crosswise. Place a cake ring around the bottom layer. Pour in about 3/4 of the quark mixture and smooth it out. Place the second layer on top and spread with the remaining quark cream. Chill for 3-4 hours. Remove the ring and top the cake with the apple slices. Decorate with ground pistachios and lemon balm.