A simple but delicious cake recipe:
1. whip egg whites, 3 tbsp. water and 1 pinch of salt until stiff. Add the sugar and continue beating for 3 minutes until the mixture is creamy and firm. Stir in egg yolks briefly. Sift flour, cornstarch and baking powder mixed together and fold in carefully. Spread the mixture on a baking tray (40×30 cm) covered with parchment paper. Bake in the heated oven at 200 °C (gas 3, convection oven 180 °C ) on the 2nd rack from the bottom for 11-12 minutes.
Turn out the sponge cake on the spot onto a kitchen towel sprinkled with sugar. Remove the parchment paper. Stir jam until smooth and spread evenly on hot sponge. Roll up the sponge tightly with the towel and cool. 3.
For the cream, soak the gelatine in cold water. Boil apple juice, 200 ml whipped cream and vanilla pulp. In the meantime, beat the egg yolks and 50 g sugar in a kettle or possibly a metal bowl with the whisks of a mixer for 1 minute. Add the hot apple juice mixture while stirring. Then heat the quantity over a hot (almost boiling) water bath, stirring with a pastry spatula, until the quantity becomes creamy-thick (do not make!). Squeeze the gelatine, let it melt in the hot mixture.
Fold in juice of one lemon, calvados and apple puree.
4. then place the baking dish in iced water, stirring occasionally.
Whip remaining whipping cream until stiff. Add egg whites and 1 pinch of sa