Cream Tart with Apple Filling and Shaved Chocolate

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Cream Tart with Apple Filling and Shaved Chocolate
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45 min.
ready in 5 h. 5 min.
Ready in


For the batter
1 pinch
1 packet
80 grams
80 grams
10 grams
1 generous pinch
For the filling
500 grams
sour Apples (for example Boskop)
2 tablespoons
50 grams
400 milliliters
100 milliliters
50 grams
For the topping
250 milliliters
Whipping cream (30% fat content)
40 grams
125 grams
60 grams

Preparation steps


Preheat the oven to 180°C (approximately 360°F). Line the bottom of a springform pan with parchment paper.


For the batter: Separate the eggs, beat the egg whites with a pinch of salt until stiff and sprinkle in the vanilla sugar. Stir the egg yolks with sugar until frothy and fold the egg whites into the yolks. Mix the flour, cornstarch and the baking powder together, sift over the egg mixture and carefully fold in with a whisk. Immediately fill the prepared pan with the batter and bake in preheated oven for 15-20 minutes until light gold, constantly checking the doneness with a toothpick. Take out of the oven, carefully loosen from the edge of the springform pan, remove the parchment paper and leave to cool on a wire rack.


For the filling: Rinse the apples, peel, quarter and remove the core and cut into thin slices. Mix with the lemon juice. Stir together the cornstarch and 50 ml (approximately 1/4 cup) apple juice until smooth. Boil the remaining apple juice with white wine and sugar. Add the apples and cook until al dente. Stir in the starch and, once again, bring the mixture to a boil.


Enclose the sponge cake with a cake ring, pour the apple mixture on top, spread until smooth and let the tart sit in the refrigerator for 3-4 hours, until the mixture sets.


For the topping: Beat the cream with the powdered sugar until stiff. Fold the cream into the quark, fill into a piping bag with a large nozzle and decorate the cake with it.


With a potato peeler, peel shavings off of the chocolate and distribute on the cake.