Apple Pie with Cream

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.