Christmas apple cake

Ingredients for 1 servings:

• 80 g butter or margarine
• 205 g sugar
• 2 tbsp vanilla sugar
• 3 eggs
• 100 g flour
• 1 tsp, leveled baking powder
• 3 tbsp milk
• 50 g powdered sugar
• 500 g apples
• 2 tbsp lemon juice
• 175 ml apple juice
• 1 pkt. Vanilla-flavored dessert sauce for cooking
• 6 sheets of white gelatin
• 300 g yogurt (full milk)
• 250 g mascarpone
• 250 g whipped cream
• 1 tbsp cinnamon, for decoration

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Beat the fat until fluffy. Stir in 80g sugar and 1 sachet of vanilla sugar. Separate 2 eggs. Add the egg yolks and 1 egg to the fat and sugar mixture and beat until creamy. Mix the flour and baking powder and stir in. Add the milk. Grease a springform pan (26cm diameter). Smooth the batter into it. Beat the egg whites until stiff, sprinkling in the icing sugar as you go. Brush the beaten egg whites onto the batter in the pan. Bake in a preheated oven (175°C) for about 30 minutes. Remove from the oven and let cool. Peel, quarter, and core the apples. Cut the apples into small cubes and bring to a boil with lemon juice, apple juice, and 50g sugar. Cook for 3-4 minutes. Stir the sauce powder into a little cold water until smooth and use to thicken the apples. Let the apple compote cool. Soak the gelatine for about 10 minutes. Mix together the yogurt, mascarpone, 1 sachet of vanilla sugar, and 75g sugar. Squeeze out the gelatine and dissolve it over low heat. Stir it into the yogurt-mascarpone mixture. Fold in the apple compote. Remove the cake base from the tin and place a cake ring around it. Spread the apple-mascarpone cream on the cake base and spread it evenly. Whip the cream until stiff and spread it on the cake. Chill the cake for 4-5 hours. Remove the cake ring. Cut a comet out of a piece of paper. Place the paper on the cake and sprinkle the star with cinnamon. Carefully remove the paper.