Juicy Danube wave tart with carrots and apple compote

Ingredients

Directions

1. 1

   Peel and finely grate the carrot. Mix 100 g butter, 75 g sugar, vanilla sugar and salt with the whisk of the hand mixer for 4-5 minutes until creamy. Stir in the eggs one after the other. Mix flour, 50 g starch and baking powder and stir in briefly. Finally stir in the carrot

2. 2

   Put the dough into a greased, flour-dusted rectangular tart tin (19 x 27 cm) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes (test with sticks)

3. 3

   Wash apples and grate them dry. Quarter apples, remove core and cut apple quarters into small cubes. Caramelise 75 g sugar with 2 tbsp. water in a pot, add apples, deglaze with lemon juice and simmer for about 3 minutes. Mix 10 g starch with 2 tbsp. water, add to the apples and simmer for about 1 minute, stirring continuously. Let the compote cool down

4. 4

   Take the cake out of the oven and let it cool down on a cake rack. Carefully spread lukewarm compote on the tart base and chill for about 30 minutes. Whip 200 g butter and 75 g icing sugar with the whisk of the hand mixer until creamy white. Stir cream cheese until smooth, add some butter cream and then stir in the remaining butter cream

5. 5

   Spread the cream on the tart and make waves with a cake comb. Chill the tarte for about 15 minutes. Remove the tarte from the tin. Mix 1 tablespoon icing sugar with cinnamon and dust the tarte with it shortly before serving

6. 6

   waiting time approx. 1 1/4 hours