Summary

Ingredients

• 5 egg (s)
• 180 g suar
• 125 ml oil, (sunflower oil)
• 125 ml water
• 250 g flour, handy
• 0.5 ½ pack baking powder
• 3 tablespoon cocoa powder
• 1 kg apples
• 40 grams sugar
• 1 lemon (s), add the juice
• some cinnamon
• 8 sheets gelatin
• 200 g mascarpone
• 125 ml whipped cream
• 60 ladyfingers
• some cocoa powder
• some apple juice and apple grain

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Instructions

1. Beat the egg whites until stiff. Mix the flour, baking powder and cocoa together.
2. Beat the yolk and sugar until frothy, stir in the oil and water, then carefully fold in the egg whites and the flour, baking powder and cocoa mixture.
3. Bake on a baking sheet lined with baking paper in a preheated oven at 180 degrees for about 10 to 15 minutes.
4. Applesauce:
5. Steam the peeled and quartered apples with a little water and lemon juice. Strain, puree and season with cinnamon and sugar.
6. Soak gelatine and dissolve in applesauce. Let cool a little.
7. Mix the mascarpone with the applesauce. Fold in the whipped cream.
8. Brush the sponge cake alternately with cream and top with the white fingers. Soak the ladyfingers in the apple juice and apple grain mixture beforehand. Finish with cream.
9. Place in the refrigerator for at least an hour and sprinkle with cocoa powder before serving. Then cut into 24 cuts.
10. For children:
11. Soak the ladyfingers in apple juice only.