Elderberry-Apple Cake

Ingredients for 1 servings:

• 2 m.-sized eggs
• 50 g sugar
• 1 packet of vanilla sugar
• 50 g flour
• 20 g cornstarch
• 1 tsp, leveled baking powder
• 30 g poppy seeds
• 500 g apples, e.g. Elstar
• 1 lemon(s), juice
• 3 packets of vanilla sugar
• 200 ml apple juice
• 200 ml juice (elderberry)
• 1 pack of pudding powder, vanilla
• 4 sheets of white gelatin
• 250 g mascarpone
• 250 g low-fat curd cheese
• 50 g sugar
• 2 pinches of cloves
• 250 ml juice (elderberry)
• 200 ml cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 1 tbsp poppy seeds

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Refined, for 16 pieces, refrigerate overnight

Sponge cake: Beat the eggs in a mixing bowl with a hand mixer on high for 1 minute until frothy. Sprinkle in the sugar mixed with vanilla sugar, stirring continuously for 1 minute, and beat the mixture for a further 2 minutes. Mix the flour with the cornstarch, baking powder, and poppy seeds, and stir in briefly on the lowest speed. Spread the batter evenly in a 26 cm springform pan. Place the pan on a rack on the middle shelf of the oven and bake at 180°C for approx. 20 minutes. Allow the base to cool. Place a cake ring around it. Filling: Peel and chop the apples. Bring the apples to a boil in a saucepan with the lemon juice, vanilla sugar, 100 ml apple juice, and the elderberry juice. Mix the custard powder with the remaining apple juice, stir into the boiling apples, and let it simmer for at least 1 minute. Spread the apple mixture over the poppy seed base and let the filling cool. Cream: Soak the gelatine according to the package instructions. In a bowl, mix the mascarpone, quark, sugar, and cloves with a hand mixer. Whisk in the elderberry juice. Dissolve the gelatine according to the package instructions. First, whisk about 4 tablespoons of the cream mixture with the dissolved gelatine, then stir in the remaining cream mixture. Spread the elderberry cream evenly over the apple filling. Refrigerate the cake for at least 5 hours, preferably overnight. Carefully loosen and remove the cake ring. Decoration: Whip the cream with vanilla sugar and cream stabilizer until stiff. Spread the cream over the cake with a spoon or cake decorating comb and garnish with poppy seeds.