Applesauce and lemon slices

For 12 pieces
  • 1 untreated lemon
  • 3 eggs (size M)
  • 300 g Sugar
  • 100 g flour
  • 30 g cornstarch
  • 1 slightly heaped teaspoon of baking powder
  • 6 sheet gelatine
  • 600 g Schmand
  • 1 packet Vanilla sugar
  • 300 g whipped cream
  • 500 g Apple sauce (without pieces)
  • 1 (11.7 g) bag of jelly powder 'lemon flavor'
  • baking paper
60 minutes
easy
1.
Wash the lemon with hot water, rub dry and thinly rub half of the peel. Halve the lemon and squeeze out the juice from one half. Separate eggs. Beat the egg white and 3 tablespoons of cold water until stiff, pouring in 100 g of sugar. Stir in the egg yolks and lemon zest. Flour,Mix starch and baking powder. Sift the flour mix over the egg mixture and fold in. Spread the mixture evenly on a baking sheet lined with baking paper (32 x 39 cm). Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 8 minutes. Remove the biscuit, let it cool down a little and remove it from the baking paper. Halve the sponge cake crosswise and allow to cool
2.
Soak 2 x 3 sheets of gelatine separately in cold water. Mix the sour cream, 100 g sugar, vanilla sugar and lemon juice. Squeeze out 3 sheets of gelatine and melt in a small saucepan. Stir in 3 tablespoons of cream, then stir into the rest of the cream. Chill the cream for about 15 minutes until it starts to gel. Whip 200 g cream until stiff and fold into the cream.
3.
Cover a sponge cake base with a cake frame. Spread 2/3 of the cream on top and chill the base for approx. 45 minutes
4.
Squeeze out 3 sheets of gelatine and melt in a small saucepan. Stir in 3 tbsp applesauce, then stir into the rest of the applesauce. As soon as the sour cream is firm enough, carefully spread the applesauce on top. 2. Put the biscuit on top. Possibly heat up the remaining sour cream a little and stir until smooth. Spread the cream on the biscuit and chill for at least 4 hours
5.
Mix 100 g sugar and jelly powder in a small saucepan, stir in 400 ml cold water with a wooden spoon. Heat slowly while stirring until the sugar and powder have dissolved (do not boil!). Allow the jelly to cool for approx. 1 hour, stirring occasionally
6.
Pour cold, but liquid jelly onto the cream and chill again for the rest of the time
7.
Whip 100 g cream until stiff and pour into a piping bag with a small perforated nozzle. Remove the cake from the cake frame and cut into 12 triangular slices with a hot knife. Decorate the edges of the cuts with small cream tuffs. Put the slices in the cold until serving
8.
Waiting time approx. 4 1/2 hours
1 piece approx.:
  • 400 kcal
  • 1680 kJ
  • 6 g protein
  • 22 g fat
  • 45 g carbohydrates

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