Apple Cream Cake

Ingredients

• 3 eggs (separated)
• 90 g sugar
• 1 packet vanilla sugar
• 60 g flour
• 40 g cornstarch
• 750 g tart apples (e.g., Granny Smith)
• 1 packet vanilla pudding powder (for 500 ml liquid)
• 400 ml apple juice
• 50 g sugar
• 200 ml whipping cream (at least 30% fat content)
• 100 g quark
• 3 tbsp powdered sugar
• 50 g dark couverture chocolate

Instructions

1. 1.

   Preheat the oven to 180°C fan. Beat the yolks with half the sugar and vanilla sugar until fluffy. Whisk the whites into stiff peaks, adding the remaining sugar before they become fully set; keep whisking until firm. Fold the meringue into the yolk mixture with a spoon. Sift flour and cornstarch over the egg mixture and fold in gently. Pour the batter into a greased springform pan, smooth the top, and bake on the middle rack for 20-25 minutes or until a skewer comes out clean.

2. 2.

   Remove the finished base from the oven and let it cool in the pan. Then loosen it with a knife. Wash, peel, quarter, and core the apples. Slice the apple quarters crosswise into thin slices. Mix the pudding powder with 5 tbsp apple juice. Bring the remaining apple juice to a boil with sugar, stir in the prepared pudding mixture, add the apples, let the pudding thicken, remove from heat, and cool. Place the sponge on a cake plate, encircle it with a ring, spread the apple filling over it, and chill for about 2 hours. Whip the cream stiffly. Mix quark with powdered sugar and fold in the whipped cream. Fill a piping bag fitted with a large round tip and decorate the cake. Sprinkle chocolate shavings on top and serve cut into pieces.