Fine apple cake

Ingredients for 1 servings:

• 4 egg yolks
• 4 egg whites
• 2 tbsp water, warm
• 120 g sugar
• 1 pinch of salt
• 50 g flour
• 50 g cornstarch
• 100 g hazelnuts, ground
• 800 g apples
• 50 g sugar
• 125 ml water
• 1 stalk(s) cinnamon
• 2 tbsp lemon juice
• 1 tbsp cornstarch
• 25 g raisins
• 3 sheets of white gelatin
• 250 g mascarpone
• 250 g low-fat curd cheese
• 4 tbsp milk
• 50 g sugar
• 50 g hazelnuts, flakes
• 200 g apples
• 2 tbsp sugar
• 3 tbsp lemon juice
• 300 g whipped cream
• 2 bags of vanilla sugar

Instructions

Working time approx. 1 hour 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 45 minutes

Fresh and fruity, 12 pieces

Sponge cake: Make a sponge cake from the ingredients. Line a 26 cm springform pan with baking paper, pour in the batter, and bake at 180-200 degrees top/bottom heat (160-180 degrees fan-assisted oven) for about 35 minutes. Let the cake cool in the pan. I always bake the base the day before. Apple compote: Peel, core, and quarter the apples, then simmer with water, a cinnamon stick, lemon juice, and sugar for 2-3 minutes. Remove the cinnamon stick. Mix the cornstarch with a little water to thicken the compote. Add the raisins and let cool. Cheese cream: Soak the gelatin in cold water. Whisk together the mascarpone, quark, milk, and sugar until smooth. Squeeze out the gelatin, dissolve it according to the instructions, and stir it into the cheese mixture. Finishing and garnish: Cut the sponge cake in half. Place a cake ring around the bottom layer, spread the apple compote over the layer, spread 1/3 of the mascarpone cream on top, place the second layer on top, press down lightly, and spread the remaining mascarpone cream on top. Allow to set. Roast the hazelnut flakes in a dry pan until golden brown. Cut the apples into wedges and sauté with lemon juice and sugar for 1-2 minutes, then allow to cool. Whip the cream with vanilla sugar until stiff and fill 1/3 of it into a piping bag. Spread the remaining mixture all over the cake. Press the hazelnut flakes onto the edges. Garnish the cake with dollops of cream and the drained apple slices.