Crème fraîche cake with green apple jelly

Ingredients for 1 servings:

• 100 g butter, soft
• 50 g powdered sugar
• 1 tsp cinnamon powder
• 2 eggs
• Salt
• 100 g flour
• 4 sheets of gelatin
• 400 g crème fraîche
• 2 egg whites
• Salt
• 50 g sugar
• 80 g sugar
• 150 ml water
• 2 apples, green, sour
• ½ tsp citric acid
• 4 sheets of gelatin

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

For 12 pieces

Preheat oven to 180°C. Beat butter with powdered sugar and cinnamon until fluffy. Separate eggs. Stir egg yolks into the butter, beat egg whites with a pinch of salt until stiff peaks. Stir egg whites and flour into the butter mixture, alternating between them. Place a 20cm cake ring on a baking sheet lined with baking paper. Spread the batter into the ring and bake for about 12 minutes. Remove from the oven and let cool. For the cream, soak the gelatine for about 5 minutes, then squeeze out the excess liquid and dissolve it with 2 tablespoons of crème fraîche. Stir in the remaining crème fraîche. Beat egg whites with a pinch of salt until stiff peaks, gradually adding the sugar. Carefully fold the egg whites into the crème fraîche. Pour the mousse onto the base, smooth it out, and chill for about 1 hour. (I always put it in the freezer.) For the apple jelly, combine the sugar and water in a saucepan and cook over medium heat for about 5 minutes, then let it cool. Wash and peel the apples. Finely chop and reserve the apple peels. Quarter and core the apples. Using a hand blender, purée one-third of the apples with the apple peels, the cooled sugar syrup, the lemon juice, and the citric acid until smooth. The purée should be green. Soak the gelatin, dissolve it, and add it. Chop the remaining apples and spread them on the cake. Pour the jelly over the apples and refrigerate for another 2-3 hours before serving.