John Myers
Ingredients for 1 servings:
- 4 m.-sized eggs
- 250 g sugar
- 1 packet of vanilla sugar
- 150 g butter
- 100 g hazelnuts, ground
- 150 g flour
- ½ pack of baking powder
- ⅛ liter milk
- 1 pack of cream stiffener
- 400 g apples
- 50 ml apple juice
- 3 tbsp sugar
- 1 tsp cinnamon
- ½ lemon(s)
- 500 g mascarpone
- 250 g low-fat curd cheese
- 6 sheets of gelatin
- e.g. cinnamon
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes
Easy and quick to prepare
For the hazelnut dough, separate 4 medium-sized eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with 250g sugar, 1 sachet of vanilla sugar, and 150g butter until fluffy. Mix together 100g ground hazelnuts, 150g flour, and 1/2 sachet of baking powder and gradually stir into the butter, egg yolk, and sugar mixture. Alternately add 1/8 liter of milk. Finally, fold in the beaten egg whites. Pour the batter into a greased springform pan and bake at 180°C (convection oven) for 50 minutes. Test with a skewer. Let the cake cool and spread 1 sachet of cream stabilizer on top. Peel 400g apples and cut into small cubes. Sprinkle the apple pieces with the juice of half a lemon to prevent them from browning. Simmer the apple pieces with 3 tablespoons of sugar, 1 teaspoon of cinnamon, and 50ml of apple juice for 5 minutes. Meanwhile, combine 500g mascarpone and 250g low-fat quark. Soak 6 gelatin sheets in cold water, squeeze out the excess water, and stir into the pan with the apple pieces. Mix the apple mixture with the mascarpone and quark mixture and let it rest briefly. Add a little more cinnamon, if desired. Place the nut base in a cake ring and spread the apple, cinnamon, and mascarpone cream on top. Refrigerate everything for about 3-5 hours. The cake tastes especially good the next day.
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