Apple Sea Buckthorn Slices

Ingredients

• 360 g apples (3 apples; e.g., Boskop)
• 3 eggs
• 150 g cane sugar
• 1 small organic orange
• 150 g Ground Almonds
• 1 tsp gingerbread spice
• 100 g spelt whole‑grain flour
• 3 tsp baking powder
• 12 sheets white gelatin
• 330 g sea buckthorn pulp (or rosehip pulp)
• 1 kg low‑fat quark
• 1 pinch cinnamon

Instructions

1. 1.

   Wash, peel, quarter, core and finely grate the apples.

2. 2.

   Separate the eggs. Beat yolks with 50 g sugar until fluffy. Whisk egg whites with 50 g sugar into stiff peaks and fold into yolk mixture.

3. 3.

   Rinse orange hot, dry‑rub and grate zest finely. Halve and juice; measure out 50 ml juice and set aside.

4. 4.

   Stir grated apples and 2 tsp orange zest into the egg batter.

5. 5.

   Mix almonds, gingerbread spice, flour and baking powder in a bowl; fold into apple–egg mixture.

6. 6.

   Line a baking tray with parchment paper and spread dough evenly. Bake at 180 °C (fan:160 °C) for about 25 minutes. Remove and cool on a rack.

7. 7.

   Soak gelatin sheets in cold water.

8. 8.

   Whisk 250 g sea buckthorn pulp with quark, cinnamon and remaining sugar until smooth.

9. 9.

   Heat orange juice in a small pot; squeeze out gelatin and dissolve into the warm mixture while stirring. Fold 1–2 tbsp of this into the quark cream, then stir all together.

10. 10.

    Spread the cream evenly over the cooled cake and let set. Whisk remaining sea buckthorn pulp, spread on top for garnish, cut into pieces and serve.