Basically, the story of this cake began as early as spring this year, when my most favorite apple tree in my parents' garden decided to produce zillions of tiny apple blossoms. This sounds like a very long story but don't worry, I won't get lost in too much details ;-) So here is my short version:
Spring: Zillions of apple blossoms. Fall: Against all odds ("Hottest summer ever", "Coldest summer ever", "Rainfall worse than ever"), the tree hung full of beautifully red and deliciously sour apples of the very best kind worldwide: Boskoop.
Honestly, I was looking forward to exactly that moment the whole year because my mother typically calls me around that time to complain that she cannot enter our garden shed because tons and tons of apples pile up in there. Well, as you can imagine, that's a problem that can be solved very easily. I just say two words: APPLE CAAAKE. And come on, can you think of anything better than being coated by mascarpone and stuffed into layers of sponge cake? I mean, if you were an apple of course!
If you haven't noticed, this was a short description of the cakes' interior as I could not slice it prior to taking pictures. I'm so sorry about that, especially as I never understood that kind of photos before. I always want to know what a cake looks like from the inside, every time I see an unsliced one. How am I supposed to know otherwise what I'm getting myself into?
That's why I faithfully promise to bake, slice, and photograph that cake again, which is an adaptation of a tiramisu apple torte that I found on lecker.de by the way. If you cannot wait until that day, I suggest you to bake this truly mouthwatering cake and find out yourself ;)
Ingredients for one springform pan (Ø 26 cm)
Sponge cake base
100 g sugar
1 sachet vanilla sugar
65 g all-purpose flour
1.5 tsp baking powder
35 g starch
1 dash of salt
1 tsp ground cinnamon
800 g apples (e.g. Boskoop)
1.5 tbsp starch
Pulp of one vanilla bean
50 g sugar
1 sachet vanilla sugar
1 dash of salt
300 ml apple juice
750 g mascarpone
750 g low fat curd cheese
125 g powdered sugar
2 sachets vanilla sugar
80 g Amarettini
Springform pan Ø 26 cm
I recommend to bake the sponge cake base one day in advance to obtain a deliciously soft consistency.
Preheat fan oven to 175 °C. Separate eggs and beat egg whites until fluffy, using a kitchen machine. Add sugar, salt, and vanilla sugar, and beat until stiff and glossy. Combine flour, baking powder and starch in a small bowl. Fold egg yolks and flour mixture into the egg whites.
Pour dough into a greased springform pan and level the surface. Bake at 175 °C for 20-25 minutes. Test for doneness using a toothpick or similar: Open the oven as little as possible to prevent cake from collapsing due to a rapidly decreasing temperature. Insert a wooden stick into the center of the cake. If it comes out clean, the cake base is done.
Switch off the oven and open it a few inches to allow the cake to slowly cool down for 10-15 minutes. Subsequently, remove it from the pan and let it cool on a rack. Store covered at room temperature overnight.
The filling can also be prepared on the day before: Peel, halve, and core apples, and cut them in small pieces. Mix salt, starch, sugar and the pulp of one vanilla bean with 8 tablespoons of apple juice in a small bowl. In a medium sauce pan, combine apples with 300 ml of juice and bring to a boil. Simmer over medium heat for 5-10 minutes (depending on the apples), or until apples are soft but still firm to the bite.
Drain apples and collect the juice in a small saucepan. Bring to a boil and stir in the juice-starch mixture. Simmer over medium heat for one minute while stirring constantly. Remove from heat, add apple pieces and toss to combine evenly. Allow to cool.
On the next day, or when the filling is cooled down completely, quickly whisk together mascarpone, curd, sugar and vanilla sugar using a hand held mixer. Do not stir too long as the frosting should keep its thick and creamy consistency. Using a long knife, cut the sponge cake base horizontally. Sprinkle the bottom with 5 tbsp of apple juice and spread enough frosting on top to build a layer of ~1 cm thickness. Add the apple filling on top, level the surface and add another layer of frosting. Cover with the second cake layer and coat the whole torte with the remaining mascarpone cream.
Crumble amarettini in a small bag using a rolling pin or similar. Decorate the cake with these crumbs and/or sliced apples and refrigerate until serving.
Note: This delicious cake keeps well for 3-4 days if stored covered in the fridge and tastes best one day after preparation.