Ingredients:
4 egg(s)
120g sugar
90g flour
½ tsp gingerbread spice
½ pack of baking powder
10 g cocoa powder
600 g apples, cleaned and peeled, weighed
350 ml apple juice
4 tbsp apple juice (take away from the 350 ml)
1 pack pudding powder, for cooking, vanilla flavor
5 sheets of gelatin, white
1 vanilla bean(s)
500 g low-fat quark
200 g sour cream
200 g cream
50 g chocolate, bittersweet
Preparation:
Dough:
Separate eggs. Beat the egg whites until stiff and sprinkle in 40 g of sugar. Stir in egg yolks. Mix the flour, gingerbread spice, baking powder and cocoa powder in a bowl and fold into the mixture.
Line the bottom of a springform pan (26 cm diameter) with baking paper and pour in the dough. Bake in a preheated oven at 200 degrees top/bottom heat
or 175 degrees hot air for about 20 minutes.
Remove the base from the oven and let it cool for at least 10 minutes. The base can also be baked a day in advance.
Surface I:
Cut the prepared apples into small pieces. Mix 4 tablespoons of apple juice with the pudding powder and 30 g of sugar until smooth. Heat 350 ml of apple
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