Baked apple tart with fir biscuits

Name: Baked apple tart with fir biscuits
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 16
Ingredients: 100 g Dark chocolate; 375 g Butter or margarine; 385 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 525 g Flour; 1 package Baking Powder; 50 g Cocoa powder; 150 ml Milk; 4 Apples (about 200 g each); 2 TABLESPOONS Lemon juice; 50 g Sultanas; 50 g Almond slivers; 1/2 TEASPOON Cinnamon powder; 4 sheets Gelatine; 1 Vanilla pod; 250 g Whipped cream; 250 g Mascarpone; 150 g Fondant; 2 Protein; 350 g Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp green food coloring; 7-10 Tbsp Icing sugar; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Shashlik skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 16

100 g Dark chocolate
375 g Butter or margarine
385 g Sugar
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
525 g Flour
1 package Baking Powder
50 g Cocoa powder
150 ml Milk
4 Apples (about 200 g each)
2 TABLESPOONS Lemon juice
50 g Sultanas
50 g Almond slivers
1/2 TEASPOON Cinnamon powder
4 sheets Gelatine
1 Vanilla pod
250 g Whipped cream
250 g Mascarpone
150 g Fondant
2 Protein
350 g Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp green food coloring
7-10 Tbsp Icing sugar
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Shashlik skewers

Directions

1
Roughly chop the chocolate and melt over a warm water bath. Cream 250 g fat, 200 g sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other.
2
Mix 350 g flour, baking powder and cocoa and stir in alternately with the milk and chocolate. Pour into a greased springform pan (26 cm Ø) sprinkled with flour and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
3
manufacturer) bake for about 40 minutes. Take out and let cool down.
4
Knead 60 g sugar, 125 g butter in flakes and 175 g flour to a short pastry. Wrap in foil and chill for at least 30 minutes.
5
Peel and quarter the apples and remove the core. Cut quarter into cubes. Caramelise 50 g sugar in a pot. Add apples and 1 tbsp. lemon juice. Boil down at low heat while stirring to a compote.
6
Finally, stir in the sultanas, almonds and cinnamon. Pour into a bowl and allow to cool. Cover with foil and chill.
7
Roll out the short pastry on a floured work surface to a thickness of approx. 5 mm and cut out 4 fir trees (each approx. 6 x 12 cm). Place on a baking tray lined with baking paper. Insert the shish kebab skewers from the end of the stem towards the tip and bake in the oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
8
manufacturer) bake for about 10 minutes. Take out and let cool down.
9
Soak gelatine in cold water. Cut the vanilla pod in half lengthwise and scrape out the pulp. Whip cream until stiff. Stir mascarpone, 75 g sugar, vanilla pulp and 1 tbsp lemon juice until smooth. Gradually fold in the cream.
10
Squeeze out the gelatine, dissolve and stir in 4 tablespoons of the mascarpone cream, stir into the remaining mascarpone cream.
11
Carefully remove the base from the mould. Place on a plate and cut through horizontally 2 times. Spread half of the apple mixture on the lower base. Leave about 1 cm free to the edge. Spread half of the mascarpone cream on it v
12
Place the middle shelf on top. Do the same with the remaining apple mixture and mascarpone cream. Place the upper cake layer on top. Chill the cake for at least 30 minutes.
13
Leave 1/4 of the fondant white, colour the rest in 3 different shades of green. Roll out on a work surface dusted with icing sugar and cut into strips. Beginning at the end of the stem, always place 1 strip loosely over the biscuit and press on the back.
14
Proceed in the same way with all colours until all trees are packed.
15
Beat the egg whites until stiff, adding 100 g icing sugar. Add the remaining icing sugar and stir in. Spread the icing on the cake and chill for at least 30 minutes. Before serving, place fir trees inside.