1 organic lemon (untreated, unwaxed – about 120 g)
2 apples (380 g)
80 ml gin
2 tablespoons sugar
For the sponge:
3 eggs (size M)
80 g sugar
1 pinch of salt
80 g of wheat flour
For the filling:
3 sheets of white gelatine
1 tablespoon sugar
100 g sour cream (room temperature)
350 g cream (at least 30% fat)
150 g ladyfingers
some prepared lemon balm leaves
First To prepare lemon hot wash, dry and finely grate the peel. The lemon in half and squeeze the juice. Peel apples and cut in half. The core housing is best removed with a melon baller. The apple halves into 3 mm thick slices.
Second The apple slices with gin, sugar and lemon juice in a saucepan over medium heat, covered for about 2 minutes to cook leave. The pot onto a wire rack. The apples, cover and let move to the South.
Third Preheat the oven.
Conventional: approximately 180 ° C.
Hot air: about 160 ° C.
4th For the dough, the eggs until frothy with a mixer (stirring rods) at the highest level in 1 minute strike. Sugar with salt and prepared lemon peel, sprinkle in 1 minute, then beat for about 4 minutes.
5th Mix the flour with a whisk in the egg foam draw. Pour the mixture into a springform pan (greased 18 cm diameter, bottom, with wax paper used) and provide smooth. The springform pan on the grate in the pre-heated oven. Bake the sponge cake for about 25 minutes.
6th The springform pan on a wire rack set. Cool the sponge cake can be resolved then carefully removed from the mold. The sponge cake cut through 2-times horizontally.
7th The apple slices in a colander and drain well, and collect the juice. The apple slices into 3 equal share large portions.
8th For the filling, soak gelatin according to package instructions. The gelatine and dissolve easily in a small saucepan with 4 tablespoons of the collected apple juice and gin and sugar over low heat, stirring.
9th Stir the dissolved gelatine first with the crème fraîche. Whip the cream. Once the crème fraîche-mass is about zimmwerwarm, carefully fold the cream. The cream into 3 equal share large portions.
10th The lower sponge base put on a cake plate, drizzle with 1-2 tablespoons of apple juice and gin show with a portion of apple slices. A portion of the cream evenly over the apples elapse occupy the middle biscuit base. This also soak, cover with a serving apple slices, sprinkle with a bit of cream and top with the top biscuit base.
11th The upper sponge cake also soak. The cake all round brush with the remaining cream. The ladyfingers cut on one side with a serrated straight, then with the sugar side out to make the cake edge, whilst holding slightly. Shapes from the remaining apple slices on the cake surface with a rose. The cake covered put about 2 hours in the refrigerator.
12th The cake before serving with some rinsed, dried lemon balm leaves spotted garnish.
Tip: You can replace the gin with the same amount of apple or elderberry juice.