Apple and cinnamon cake with chocolate cream

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300 g dark chocolate couverture
1000 g whipped cream
100 g ground hazelnuts
7 eggs (size M)
1 pinch salt
1 packet vanillin sugar
250 g + 1 teaspoon sugar
150 g flour
130 g Cornstarch
1 packet baking powder
80 g Hazelnut flakes
800 g apples (e.g. B. Boskop)
2 EL lemon juice
200 ml + 3 tbsp apple juice
2 TL cinnamon
1 Packet Cream stabilizer
3 Cinnamon stars for garnishing
Fat and flour

120 minutes

very easy

1.: Chop the couverture. Bring 400 g of cream to the boil in a saucepan, remove from heat. Melt the couverture while stirring. Let cool down
2.: Lightly toast the ground nuts in a pan without fat while turning, remove and let cool. Grease a springform pan (26 cm Ø) and dust with flour
3.: Separate the eggs. Beat the egg whites in a large mixing bowl with the whisk of the hand mixer until stiff, sprinkling in salt, vanilla sugar and 200 g sugar. Beat until the mixture is shiny white and the sugar has completely dissolved. Stir in the egg yolks one by one
4.: Mix the flour, 100 g starch and baking powder, sift in portions onto the egg mixture and fold in. Carefully fold in the roasted nuts. Pour the mixture into the springform pan and smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 35–40 minutes. Take out of the oven and place on a wire rack. Approx. Let cool for 30 minutes. Loosen the rim of the springform pan, let it cool down
5.: Roast the hazelnut flakes in a pan without fat until golden brown,take out and let cool down. Wash apples. Put 1/4 apple aside, brush the cut surface with 1 tbsp lemon juice. Peel and quarter the remaining apples and cut out the core. Bring apples, 200 ml juice, 1 tablespoon lemon juice, 50 g sugar and 1 teaspoon cinnamon to the boil in a saucepan, cook for 10–12 minutes Beat the starch until smooth. Stir the starch into the boiling apple pieces, bring to the boil and simmer for about 1 minute. Remove from the stove and let cool down a little. Briefly whip the chocolate cream with the whisk of the hand mixer. Cut the cake base twice evenly. Place a cake ring around the bottom. Distribute the canache evenly on the floor, smooth it out. Put the second floor on it. Spread apple compote on the bottom and finish with the top bottom. Chill for approx. 15 minutes
7.: In the meantime, mix the cream stabilizer with 1 teaspoon of sugar. Beat the cream with the whisk of the hand mixer until stiff, while drizzling in the cream stabilizer. Spread the cake evenly with 3/4 of the cream. Decorate the edge of the cake with hazelnut leaves. Pour the rest of the cream into a piping bag with a star nozzle. Sprinkle the cream in a wave shape on the top edge of the cake. Cut the apple quarters into 6 wedges. Decorate the cake with the apple wedges, the rest of the cinnamon and cinnamon stars
8.: Waiting time approx. 1 1/2 hours