Winter apple tart

Ingredients for 1 servings:

• 1 pack dessert sauce, vanilla flavor, for cooking
• 200 ml apple juice
• 500 g apples, e.g. Jona Gold
• 1 lemon(s)
• 50 g sugar
• 2 m.-sized eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 40 ml oil
• 65 ml mineral water
• 150 g flour
• 1 tsp baking powder
• 8 sheets of gelatin
• 200 g cream
• 250 g mascarpone
• 300 g yogurt
• 75 g sugar
• 1 packet of vanilla sugar
• 100 ml liqueur (elderflower liqueur)
• 1 pinch of speculatius spice
• possibly cinnamon powder

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 15 minutes

Prepare a 26 cm diameter springform pan and line the base with baking paper. Preheat oven to 180°C (top/bottom heat) or 160°C (fan oven). For the apple compote: Mix the dessert sauce powder with some of the apple juice, then combine the remaining apple juice with the juice of one lemon and sugar in a saucepan. Add the peeled and diced apples. Bring everything to a boil and simmer for about 3 minutes. Add the mixed dessert sauce powder and bring back to a boil. Allow the compote to cool. For the base: Beat the eggs with the sugar and vanilla sugar until frothy. Stir in the oil and mineral water. Mix the flour and baking powder and fold in. Pour the batter into the prepared springform pan, smooth it out, place it on the middle rack of the preheated oven and bake for 15 minutes. Loosen and remove the springform pan rim and turn the base out onto a wire rack lined with baking paper. Remove the springform pan base and allow the pastry to cool. Remove the baking paper from the baked pastry, place it on a cake plate, and place a cake ring around it. For the topping: Soak the gelatin according to the package instructions. Whip the cream until stiff. In a large bowl, combine the mascarpone, yogurt, sugar, and vanilla sugar until smooth. Season with the liqueur and speculatius spice (a rather mild flavor) and heat until softened. Dissolve the drained gelatin in it. Mix 4 tablespoons of the mascarpone-yogurt mixture with the dissolved gelatin, then stir in the remaining mixture. Fold in the cream, then the apple compote. Pour the mixture onto the base, smooth it out, and refrigerate for at least 3 hours. Remove the cake ring; sprinkle the cake with cinnamon just before serving, if desired.