Speculoos-Apple-Amaretto Cake

Ingredients for 1 servings:

• 3 eggs
• 2 tbsp water
• 1 pinch of salt
• 60 g sugar
• 25 g almonds, ground
• 35 g cornstarch
• 40 g flour
• ½ tsp baking powder
• 1 tsp speculatius spice
• 200 g speculatius biscuits
• 3 large apples
• 1 tsp cinnamon
• 100 ml Amaretto
• 300 g whipped cream
• 1 packet of vanilla sugar
• 250 g low-fat curd cheese
• 250 g mascarpone
• 50 g powdered sugar
• 80 g San-apart

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 30 minutes

with mascarpone quark cream without gelatine, for a 20 cm springform pan

For the speculatius almond sponge cake, separate 2 eggs. Beat the two egg whites until stiff, gradually adding 60g of sugar. Mix the egg yolks, the whole egg, and 2 tablespoons of water with a fork and briefly stir into the beaten egg whites on the lowest speed. Sift the flour, starch, speculatius spice, and baking powder over the mixture and fold in with the almonds. Pour the batter into a 20cm springform pan and bake at 150°C (convection oven) for about 30 minutes (test with a toothpick). Allow the base to cool completely, then halve it crosswise once. Place one layer on a cake plate, place a cake ring around it, and line it with foil (or baking paper). Finely grind 150g of speculatius biscuits. Sprinkle 75g of this onto the bottom layer. Cut the peeled apples into small cubes and mix them with 10ml of Amaretto and 1 teaspoon of cinnamon in a saucepan. Simmer for 4-5 minutes. Place the cooled apples on the prepared base. Place the second almond sponge cake on top and press down. Whisk the cream with the vanilla sugar and approximately 5 g of San-Apart until stiff peaks form, then chill. Briefly mix the mascarpone with the quark, 90 ml of Amaretto, and the powdered sugar using a hand mixer. Gradually add the San-Apart (75 g) while whisking on medium speed, then beat everything on high speed for 1 minute. Fold in the cream. Spread half of the Amaretto cream on the almond sponge cake. Then add the 75 g of ground speculatius biscuits and spread the second half of the Amaretto cream on top, smoothing it down. The cake must now be refrigerated for at least 4 hours. Finally, roughly chop 50 g of speculatius biscuits (spray lightly with gold and bronze spray if desired) and sprinkle them on the cake.