A cake recipe for all foodies:
1. score the vanilla bean, scrape out the pulp. Mix both with wine and sugar in a large, wide pot. Remove peel from apples, quarter, core. Cut apples in small pieces directly into the saucepan. Make over low heat with lid closed for 15 minutes, then continue to cook, uncovered, stirring for 30 minutes until mushy and no liquid remains. Cool compote completely, remove vanilla bean. Cover and set aside to cool.
2. Lightly grease 2 baking sheets (29 x 20 cm) and line with parchment paper. Chop cooking chocolate, melt in hot water bath.
In a food processor, beat butter, powdered sugar, 1 pinch of salt and espresso powder for 10 minutes until creamy and thick. Add eggs gradually, then accurately fold in the liquid (but not too warm) cooking chocolate. Combine flour, cornstarch and almond kernels, fold in with a rubber spatula. Spread the mixture 4-5 mm thinly on both baking sheets. 4.
Bake one after the other in a heated oven at 180 °C (gas 2-3, convection oven not recommended) on the 2nd rack from the bottom for 15 minutes. Remove from the oven, cool briefly and remove from the baking tray. Turn out upside down onto lightly sugared kitchen towels, carefully loosen parchment paper, loosely place on top again, let the pastry sheets cool completely.
Cut both dough bottoms diagonally in half. Place one dough base in a suitable mold or on a plate and cover with a d
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