Winter apple cake with hazelnut base and cinnamon

Ingredients for 1 servings:

• 4 medium-sized eggs, size M
• 250 g sugar
• 150 g butter
• 100 g hazelnuts, ground
• 150 g flour
• ½ pack of baking powder
• 1 pinch(s) cinnamon powder
• some milk if needed
• Fat for the mold
• 600 g apples, peeled and pitted weighed
• 350 ml apple juice
• 1 packet of vanilla pudding powder for cooking
• 1 sheet of gelatin
• 250 g applesauce
• 500 g low-fat curd cheese
• 250 g mascarpone
• 7 sheets of gelatin
• n. B. Sugar, approx. 2 – 3 tbsp
• n. B. Cinnamon powder
• Cocoa powder
• Almond(s), whole
• Brittle

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 45 minutes

For the hazelnut base, preheat the oven to 160°C (fan assisted). Separate the 4 eggs, beat the egg whites until stiff peaks form, and cream the egg yolks together with 250g sugar, a pinch of cinnamon to taste, and 150g butter until fluffy. Combine 100g ground hazelnuts, 150g flour, and 1/2 a packet of baking powder and stir into the egg yolk, sugar, and butter mixture. Add a little milk if desired, but this is usually not necessary. Finally, fold in the beaten egg whites. Pour the batter into a greased 26cm springform pan and bake for 40-50 minutes. Test the doneness with a skewer. Then let it cool completely. For the apple filling, peel and core the apples and cut them into small cubes. Take 4 tablespoons of the 350ml apple juice and mix with 1 packet of vanilla pudding powder. Heat the remaining apple juice. Meanwhile, soak 1 gelatin sheet in cold water. Add the diced apple and let it warm briefly. Then stir in the custard powder and let it thicken over low heat, dissolving the soaked gelatin sheet as well. Let the mixture cool slightly in a cool place, stirring occasionally. For the apple and mascarpone cream, soak 7 gelatin sheets in cold water. Meanwhile, gently warm 250g apple sauce and dissolve the gelatin in it. Mix 500g low-fat quark and 250g mascarpone and quickly stir in the warm apple sauce until smooth. Season to taste with sugar and cinnamon. Cover the hazelnut base with a cake ring, spread the apple filling on top, and finish with the cream. Refrigerate the cake for at least 4 hours. Before serving, carefully remove the cake ring, use a cake divider to cut the pieces into pieces, and decorate with cocoa, the whole almonds, and brittle.