Apple Pie with Cream

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Apple Pie with Cream
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45 min.
ready in 5 h. 20 min.
Ready in


For the sponge cake
3 eggs
80 grams sugar
60 grams Pastry flour
20 grams cornstarch
2 Tbsps Cocoa
For the crème
6 sheets white gelatin
350 grams Quark
2 Tbsps lemon juice
200 milliliters Whipped cream
1 Tbsp green Apple syrup
1 tsp Matcha
1 Tbsp Vanilla sugar
For the apple jelly
250 milliliters green Apple juice
1 packet clear Pie glaze (for 250 ml of liquid, approximately 1 cup)
How healthy are the main ingredients?
Apple juiceWhipped creamsugareggCocoaMatcha

Preparation steps


Preheat oven to 180°C (approximately 350°F).


For the sponge cake: Separate eggs and beat yolks until frothy with half of the sugar. Beat egg whites with a pinch of salt until stiff. Sprinkle in remaining sugar and continue beating until the mixture shines and stiff peaks form. Mix flour with cornstarch and cocoa. Add egg whites to yolk mixture and flour mixture over egg whites. Gradually fold together. Pour mixture into a springform pan, 26 cm diameter (approximately 10 inches) lined with parchment paper. Smooth top and bake in preheated oven for about 35 minutes. Remove from oven and once slightly cool, release from pan. Allow to cool completely on a wire rack.


For the crème: Soften gelatine in cold water.


Mix quark with lemon juice. Allow gelatin to melt in a saucepan over low heat and mix with 2 tablespoons quark. Then stir in remaining quark, beat and fold in cream until stiff.


Divide crème into two equal portions. In one half, mix with apple syrup and matcha. Mix other half with vanilla sugar.


Cut sponge cake with a cookie cutter into 4 circles, each around 8-9 cm (approximately 3 to 3-1/2 inches) in diameter.


Around each cirle set a high mold ring. Spread the vanilla crème over the sponge cake and then gently spread green crème on top. Allow to chill in the refrigerator for 3 hours.


For the apple jelly: Mix apple juice with the glaze and mix in a saucepan. Pour half on the tarts and spread smooth. Allow the remainder to slightly gel, push together with a spoon and spread the pieces on top of tart. Again allow to chill for 1 hour in refrigerator. Remove mold ring and serve.