Filled Apple Nut Tart

A cake recipe for all foodies:

1. separate eggs. Beat egg whites until stiff peaks form. Beat in sugar and salt. Add egg yolks one at a time. Stir in hazelnuts. Cover the bottom of a cake springform pan (diameter 26cm) with parchment paper, pour in the mixture and smooth it down. Bake in the heated oven

(E: 175 degrees /G: level 2) for about 30 minutes. Best to rest overnight.

For the compote, peel 800g of apples, cut into quarters and remove the core. Cut fruit quarters into slices and boil with 50g sugar, 1/8l juice, water, cinnamon stick of one lemon and the lemon zest. Make two to three min. Mix maizena (cornstarch) with a little water until smooth and stir into the apple compote. Let it boil again. Add raisins, remove cinnamon stick and lemon zest. Allow to cool.

Soak the gelatine. Slit vanilla bean lengthwise, scrape out pith. Blend mascarpone, vanilla pulp, curd, milk and 50g sugar until smooth. Squeeze the gelatine, let it melt and stir into the cream. Refrigerate for 10 minutes.

Cut the sponge cake once horizontally. Fill with apple compote and mascarpone cream. Leave to cool for one to 120 minutes.

5. rinse remaining apples and cut a narrow slice from the center of each. Cut wedges from the rest. Boil remaining juice of one lemon and two tablespoons of sugar. Steam apples in it for one to two minutes until soft, drain and cool. Add whipped cream and remaining

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