Sweet apple cake with mascarpone cream and a subtle Christmas touch

Ingredients for 1 servings:

• 200 ml kefir or buttermilk
• 3 eggs
• 200 g sugar
• 150 g flour
• 1 packet of baking powder
• 1 pinch of cardamom
• 1 pinch of mace
• 2 pinches of cinnamon
• 500 g mascarpone, or 250 g mascarpone and 250 g whipped cream
• 1 packet of vanilla sugar
• 3 apples
• 3 bulb(s)
• 300 g brown sugar
• some gelatin or gelling agent

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

also delicious with other fruits, serves 12 pieces

For the fruit purée, core the apples and pears and cut into small pieces. Mix with the brown sugar and let them draw juice for a few hours or overnight. If you want it to go faster, add a little juice or water and bring to a boil, stirring constantly, and simmer until the fruit is soft. Strain through a sieve, add the gelatin, and dissolve while stirring. Let cool. Season with cardamom, cinnamon, and mace to taste. For the dough, beat the sugar and eggs with a hand mixer on high for a few minutes until frothy, until a light, almost white mixture forms. Mix the flour and baking powder, sift, and stir in portions on medium speed. Add the kefir and stir in. Pour the dough into a greased springform pan and smooth it out. Bake in a preheated oven at 180°C (fan oven approx. 160°C) for about 20-30 minutes (test with a skewer). Let cool on a wire rack. Mix the mascarpone with the vanilla sugar. Cut the cooled sponge cake in half. Place the bottom layer in the cake ring. Spread the cream and fruit purée evenly over the cake. Place the second layer on top and spread the cream and purée over it again. Chill for a few hours, then decorate as desired. Tip: Use canned cherry apples for decoration.