Summary

Ingredients

For the dough:

• 4 medium egg (s)
• 250 grams sugar
• 1 packet vanilla sugar
• 150 g butter
• 100 g hazelnuts, round
• 150 grams flour
• 0.5 ½ pack baking powder
• liter ⅛ milk

Also: (for the apple-cinnamon-mascarpone cream)

• 1 pack cream stabilizer
• 400 g apples
• 50 ml apple juice
• 3 tablespoon sugar
• 1 teaspoon cinnamon
• 0.5 ½ lemon (n)
• 500 g mascarpone
• 250 g low-fat quark
• 6 sheets gelatin
• cinnamon

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Instructions

1. For the hazelnut dough, separate 4 medium-sized eggs and beat the egg whites until stiff. Beat the egg yolks with 250 g sugar, 1 sachet vanilla sugar and 150 g butter until frothy.
2. Mix 100 g of ground hazelnuts, 150 g of flour, 1/2 pack of baking powder and gradually stir into the butter, egg yolk and sugar mixture. Alternately add 1/8 liter of milk.
3. Finally fold in the egg whites. Pour the dough into a greased springform pan and bake at 180 ° C for 50 minutes. Chopstick sample.
4. Let the cake cool and spread 1 packet of cream stiffener on top. Peel 400 g apples and cut into small cubes. Drizzle the apple pieces with the juice of half a lemon so that they don`t turn brown. Simmer the apple pieces together with 3 tablespoons of sugar, 1 teaspoon of cinnamon and 50 ml of apple juice for 5 minutes.
5. Meanwhile mix 500 g mascarpone and 250 g quark (low-fat quark). Soak 6 sheets of gelatine in cold water, squeeze out and stir into the pot with the apple pieces. Mix the apple mixture with the mascarpone quark mixture and let it rest briefly. Add a little cinnamon if you like.
6. Put the nut base in a cake ring and pour the apple-cinnamon-mascarpone cream on top. Put everything in the fridge for about 3 - 5 hours.
7. The cake tastes particularly good the next day.