South Tyrolean Apple PGI polenta cake

First, cream the butter and sugar in a bowl until light and fluffy. Then mix the eggs, yoghurt and apple juice, add to the mixture and stir briefly. Finally, add the flour, polenta and baking powder and stir everything together until creamy. Spread the batter evenly in a springform tin and bake at 165 °C for approx. 25 minutes in a fan oven.

To make the apple crémeux, first soak the gelatine leaves in cold water. Cut the South Tyrolean Apple PGI into cubes. Heat the apple juice and diced apples with the sugar and eggs in a pan to 80 °C, stirring constantly. As soon as the temperature is reached, take the pan off the heat, remove the gelatine from the water, squeeze out briefly and dissolve in the pan. Finally, add the cold butter and mix with a hand blender, but avoid beating in too much air. Cut out the cake with a mould and fill with apple crémeux (alternatively, pour the mixture onto the cake base in the springform tin) and leave to cool so that the crémeux sets.

To make the ricotta cream, whip the cream until it is thickening slightly and soak the gelatine in cold water. Gently heat the sugar, lemon zest and lemon juice in a pan and dissolve the gelatine in this warm liquid. Stir in the ricotta and yoghurt, then fold in the whipped cream. Pour the ricotta cream into a piping bag with a nozzle and pipe onto the crémeux.

Finally, insert thin apple slices into the ricotta cream, and the South Tyrolean Apple PGI polenta cake with apple crémeux, ricotta cream and apple slices is ready.