Delicious apple and nut cream cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 210 g sugar
• 100 g almond(s), ground
• 800 g apples, pitted, cut into cubes
• 1 stalk(s) cinnamon
• 1 lemon(s), juice and peeled rind
• 1 tbsp cornstarch
• 3 sheets of white gelatin
• 250 g mascarpone
• 250 g quark
• 300 ml cream
• 50 g hazelnuts, sliced

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

to melt away

Preheat the oven to 175°C. Separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with 100g of sugar until frothy. Fold in the egg whites and almonds. Bake in a greased 26cm springform pan for about 30 minutes, then let the base cool. Mix the apple cubes with 50g of sugar, 4 tbsp of water, cinnamon, lemon zest, and lemon juice, cover, and simmer in a saucepan for about 3 minutes. Remove the lemon zest and cinnamon stick. Mix the cornstarch with 2 tbsp of water and use to thicken the apple compote, then let cool. Soften the gelatine. Mix the mascarpone with the quark and 30g of sugar until smooth. Squeeze out the gelatine, dissolve it, add it to the cream, and mix everything well. Halve the sponge cake. Spread the apple compote on the bottom layer and spread the cream on top. Place the second layer on top and press down gently. Chill for 2 hours. Whip the cream with 30 g of sugar until stiff peaks form and spread two-thirds of it over the cake. Decorate the cake with the remaining cream and nut flakes.