Giotto – Apple Tart

Ingredients for 1 servings:

• 3 eggs
• 7 tbsp Amaretto
• 120 g sugar, + 1 tsp sugar
• 4 packets of vanilla sugar
• 60 g flour and 1 tsp baking powder
• 60 g ground almonds
• 1 kg apples, sour
• 1 tsp lemon juice
• 1 tsp cornstarch
• 40 pieces of confectionery (Giotto balls)
• 200 g crème fraîche or sour cream
• 500 g whipped cream
• 2 packs of cream stiffener
• Brittle

Instructions

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

Line a 26 cm springform pan with baking paper. Separate the eggs. Beat the egg whites and 3 tablespoons of liqueur until stiff peaks, then drizzle in 120 g of sugar and 1 packet of vanilla sugar. Add the egg yolks. Mix the flour with the baking powder and almonds and fold in. Spread into the pan and bake in a preheated oven at 200°C for 15-20 minutes, then let cool. Peel, core, and finely dice the apples. Immediately mix with 1 tablespoon of sugar, 1 packet of vanilla sugar, lemon juice, and 4 tablespoons of liqueur. Sauté uncovered for 5-7 minutes, stirring frequently. Mix the cornstarch and 4 tablespoons of water, stir into the apple mixture, and bring to a boil. Place the rim of the springform pan around the sponge cake, spread the apple mixture on top, and let cool. Crush 30 Giotto balls and stir into the sour cream. Whip the cream until stiff peaks, then drizzle in the cream stabilizer and 2 packets of vanilla sugar. Fold into the Giotto mixture. Spread two-thirds of the Giotto cream over the apple mixture and chill for about 2 hours. Spread the remaining Giotto cream over the cake edges and decorate the cake with the remaining balls and the brittle.