Cocoa slices with caramelized apples

Ingredients for 1 servings:

• 10 eggs
• 10 tbsp water
• 250 g sugar
• 2 packets of vanilla sugar
• 200 g flour
• 50 g baking cocoa
• 2 tsp, leveled baking powder
• 100 g hazelnuts, ground
• 500 g sour apples, e.g. Boscop or Elstar
• 2 tbsp lemon juice
• 150 g brown sugar
• 800 g whipped cream
• 500 g mascarpone
• 2 tbsp mint leaves, finely chopped
• 150 g dark chocolate
• 2 tbsp sunflower oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

for a 30 x 40 cm baking pan

Line a 30 x 40 cm baking dish with baking paper. Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). Beat the eggs, water, sugar, and vanilla sugar in a bowl for five minutes until frothy. Sift the flour with the cocoa powder and baking powder and stir into the egg mixture along with the nuts. Pour the batter into the dish and smooth it out. Bake in the preheated oven on the middle rack for about 10 to 12 minutes. Lightly sprinkle a sheet of baking paper with sugar. Loosen the pastry sheet at the sides with a knife, turn it out onto the baking paper, and let it cool. For the filling, wash, peel, core, and very finely dice the apples. Toss with lemon juice. Melt the sugar in a non-stick pan until golden brown. Add the apples, mix, and sauté until the sugar is dissolved. Let it cool. Whip the cream until stiff. Mix the mascarpone well and briefly stir it into the cream. Stir in the caramelized apples with mint. Remove the baking paper and cut the pastry sheet in half horizontally. Spread the cream on the bottom half, then place the top half on top and press down lightly. Melt the chocolate with the oil in a bain-marie and spread it over the cake. Refrigerate. Cut into approximately 5 x 5 cm pieces before serving.