Ingredients

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
stale cakes	g	450	750	1000	600	750
milk	ml	600	1000	1300	800	1000
sugar	g	240	400	520	320	400
vanilla sticks	pc	0.5	1	1	1	1
lemon	pc	0.5	1	1	1	1
yolk	pcs	2	4	5	3	4
egg white	pcs	2	4	5	3	4
apple	pc	0.5	1	1	1	1
apricot jam	g	60	100	130	80	100

 

The body

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
stale cakes	g	450	750	1000	600	750
milk	ml	600	1000	1300	800	1000
sugar	g	120	200	260	160	200
vanilla sticks	pc	0.5	1	1	1	1
lemon	pc	0.5	1	1	1	1
egg yolk	pcs	2	4	5	3	4

Preparation of the corpus

Cut the cakes into cubes of approximately 1 cm. Boil 900 ml milk with 200 g sugar, with the inside of the vanilla scratched out and with the grated shell of a lemon.

Mix the remaining 100 ml milk with the egg yolk. Mixt the boiled milk quickly with the egg yolk mixture and pour onto the cake cubes and mix these with a wooden spoon.

Pour it into the silicone cake mould spread with melted butter and push it into the holes carefully.

Bake it in a preheated oven at 200 °C for 20 minutes. When baked, turn it upside down and remove the silicone mould.

 

The filling

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
apple	pc	0.5	1	1	1	1
apricot jam	g	60	100	130	80	100

Preparation of the filling

Grate the apple and squeeze the lemon juice onto it, then stew it a little. Put the grated apple into the body holes and pour hot apricot jam onto.

 

Mousse

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
egg white	pcs	2	4	5	3	4
sugar	g	120	200	260	160	200

Preparation of mousse

Heat 4 egg whites with 200 g sugar to hot while continuously stirring (put fingers into it and if stings, it’s fine), up to maximum 85 °C.

Whip a soft mousse from it until it cools down. Put the prepared mousse into a decoration bag with star-shaped tube and by closing the filled body holes dress the cake.
Bake the mousse on the cake at 175 °C for 10 minutes.