Apple tart with cream, almonds and caramel

Instructions

Prepare the cake base

1. Separate the egg whites from the yolks.
2. Beat the egg whites until stiff.
3. Beat the yolks with 2 tablespoons of hot water for 2 minutes.
4. Gradually add the sugar and vanilla sugar to the yolks and continue to stir.
5. Flour with the ground Mix the almonds and a pinch of salt.
6. Fold the flour-almond mixture alternately with egg whites into the sugar-egg foam.
7. Pour the dough into a springform pan and bake in the oven at 180 °C for approx. 25 – 30 minutes.
8. Den Remove the base from the springform pan and leave to cool.

Prepare the apple filling

1. Peel the apples, remove the core and cut into small pieces.
2. Let the apple pieces and 400 ml apple juice simmer in a saucepan for 5 minutes.
3. Mix the pudding powder with the remaining apple juice.
4. Remove the apples from the heat and stir in the custard powder.
5. Boil everything again.
6. Place the cake base in the springform pan.
7. Distribute the apples evenly over the cake base.
8. Put the cake in the fridge to cool.

Cream stir

1. In a saucepan, mix the cold milk with the sugar, vanilla sugar, vanilla pulp, 2 egg yolks and cornstarch.
2. Bring the whole thing to the boil, stirring constantly.
3. Let it cool down in a bowl, covered.
4. Froth the butter.
5. Stir the cooled pudding into the butter and chill the cream.

Assemble the cake

1. Take the cake base with the apple filling out of the fridge.
2. Spread the cream on top.
3. Heat the boiled condensed milk and spread over the cream.
4. Over the Sprinkle on the caramel chopped almonds and refrigerate the cake until ready to serve.