Apple flake slices

For 24 styles
  • 6 eggs (size M)
  • 125 g + 150 g + 100 g sugar
  • 1 pinch salt
  • 3 packet vanillin sugar
  • 125 g flour
  • 1 deleted TL Baking powder
  • 50 g + 75 g cornstarch
  • 1,75 kg Apples
  • 250 ml Apple juice
  • 250 ml Eggnog
  • 1 kg Lean quark
  • 500 g Mascarpone
  • 500 g Whipped cream
  • 2 packet cream stabilizer
  • 150 g white meringue tarts (foam biscuits)
  • Lemon balm
  • fat
60 minutes
Separate eggs. Beat the egg white until stiff, sprinkling in 125 g sugar, salt and 2 packets of vanilla sugar. Stir in egg yolks. Sift flour, baking powder and 50 g starch over the top and fold in. Grease the bottom of a baking sheet (approx. 35 x 40 cm). Spread the biscuit on it. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 12 minutes. Take out, let cool down. Peel, wash, quarter, core and cut the apples into large pieces. Bring the juice, 150 g sugar and apples to the boil in a saucepan and simmer covered for 2-3 minutes (apple pieces must not yet disintegrate!). Take the pot off the stove and lift out about 1/3 of the apple pieces. Let the apple compote simmer for another 3-4 minutes. In the meantime, stir together 75 g of starch and eggnog until smooth. Tie compote with it. Remove from heat and stir in remaining apple pieces. Approx. Let cool for 20 minutes. Cut an approx. 1 1/2 cm wide border from the biscuit base and crumble it finely. Place the adjustable baking rail around the floor (or fold a rail out of folded aluminum foil). Spread the apple compote evenly on top. Let cool down. Mix the quark, 100 g sugar and mascarpone together. Whip the cream until stiff, pour in 1 packet of vanilla sugar and cream setting agent. Fold the cream in portions into the quark mascarpone cream. Spread on the apple layer. Approx. Chill for 2 hours. Crumble the meringue shells. Sprinkle the biscuit crumbs over the cake
Wait approx. 3 hours. Photo: Först,
1 cuts approx:
  • 400 kcal
  • 1680kJ
  • 10 g protein
  • 18 g fat
  • 44 g carbohydrates


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