Applesauce cream cake

105 minutes

1.

peel apples, Core and chop. Stew with 50 g sugar and lemon juice for about 15 minutes. Beat the apple juice and sauce powder until smooth. Must bind with it. Remove 3 tbsp to decorate

2.

Separate eggs. Beat the egg white and 4 tablespoons of water until stiff, pouring in 160 g of sugar. Stir in the egg yolks. Mix and fold in the flour, starch and baking powder.

3.

Only grease the bottom of a springform pan (26 cm Ø). Pour in the sponge cake. Bake in a hot oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes. Remove from the edge and let cool down

4.

Whip the cream, setting agent and 3 tbsp sugar, possibly in portions, until stiff.Divide the biscuit twice. Brush the bottom base with half of the apple sauce and approx. 5 tablespoons of cream. 2. Place the floor on it. Repeat process. Cover with 3rd floor. Brush the cake all over with cream. Decorate with cream, puree and hazelnut brittle