For the apple tart, mix the yolks and powdered sugar with a mixer. Fold in the breadcrumbs and the cocoa. Wash, peel and core the apples, grate coarsely and stir into the mixture.
Beat the egg whites to snow. Fold the snow into the mixture. Pour the mixture into a greased cake pan. Bake the apple tart for 45 minutes at 170-175 degrees. Afterwards let it cool down.
Warm apricot jam (homemade is best) and spread thinly on the cake. Make chocolate glaze (melt cooking chocolate over a water bath and stir in the butter) and brush the cake with it.
Chill again before serving.
Preparation Tip:
This apple tart is optimal for allergy sufferers and all who want to bake without flour in principle. Instead of almonds you can also use or grated hazelnuts.
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