Apple cinnamon pie of egg cake

Soak the gelatine leaves for 5 minutes in a bowl with plenty of cold water. Meanwhile place the edge of the springform on a small flat scale. Place 1 eggbread with the convex side up. Peel the apple and remove the core. Grate the apple and mix 1/5 of the orange juice and 4/5 of the cinnamon.

Heat the rest of the orange juice in a small saucepan. Squeeze the leaves of gelatine and dissolve them from the fire in the hot juice while stirring. Allow this mixture to cool slightly for a few minutes. It must remain fluid.

Put the vanilla cheese in a bowl and stir in the gelatin mixture and the grated apple. Spoon the apple soak on the egg cake in the spring form, divide the mixture into the whole shape and smooth the top.

Now place the last egg cake with the flat side down on the curd cheese and press slightly. Let the cake become firm in the refrigerator in 1-2 hours.

Remove the spring form before serving and sprinkle icing sugar with some cinnamon on the top of the cake. Cut the cake into 4 points.