Apple tart with cream topping recipe
Apple Tart with Cream Topping recipe
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|1 tsp||baking powder|
|50 g||ground almonds|
|1 ½ kg||apples, peeled, cored and diced|
|4 tbsp||lemon juice|
|375 ml||apple juice|
|250 g||whipping cream|
|300 g||sour cream|
|2 pack(s)||vanilla sugar|
|40 g||almond flakes|
Separate the eggs. Whip the egg whites with 2 tablespoons of lukewarm water and 75g of sugar until stiff. Fold in by and by the egg yolks and the sifted flour, 20g of cornstarch, the baking powder and finally the almonds. Coat thinly a buttered springform tin with flour. Fill in the batter. Bake in the preheated oven at 150°C for 20 minutes. Allow to cool, then transfer the cake base carefully onto a serving plate.
Mix the apples with the lemon juice. In a saucepan, caramelize 120g of sugar. Add the apples and deglaze with 250ml of the apple juice. Add the raisins, cover and cook for 10 minutes. Strain into another saucepan. Bring the cooking liquid to a boil. Mix 5g of the cornstarch with the remaining apple juice until smooth. Add to the sauce and cook until thickened. Add the apples and raisins kept back in the strainer. Allow the compote to cool completely. Add the marzipan and stir until well combined. Divide the mixture on top of the cake base. Refrigerate for an hour.
Soak the gelatine in a small amount of cold water for 5 minutes. Squeeze out and dissolve over low heat in a small saucepan. Whip the cream until stiff. Whisk the sour cream with half of the vanilla sugar and 1 tablespoon of sugar for 3 minutes. Mix 1 tablespoon of the cream mixture with the gelatine until smooth and well combined. Stir this into the remaining cream. Fold in the whipped cream. Spread the tart with the cream and refrigerate for at least another 2 hours.
Toast the almond flakes until golden. Mix together with the cinnamon and 1 tablespoon of sugar. Sprinkle the tart with the almond mixture.
ca. 30 min
ca. 40 min
ca. 4 hrs
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