For the apple-chocolate tart, first prepare the chocolate cream. For the chocolate cream, heat whipping cream and remove from heat. Coarsely chop the chocolate and melt in it. Pour into a tall mixing bowl and refrigerate for about 3 hours.
For the base, separate the eggs. Beat egg whites and 4 tablespoons water until stiff, adding 100 g sugar. Stir in egg yolks. Mix flour, starch and baking powder, sift into the mixture and fold in carefully.
Pour the sponge mixture into a greased cake tin and smooth out. Bake at 160 °C for approx. 25 – 30 minutes. Remove from the pan and allow to cool. For the cream, peel apples, cut into quarters, remove core.
Cut the quarters into pieces. Put lemon juice, 2 tablespoons water and 1 tablespoon sugar in a pot. Add apple pieces and steam for about 5 min, stirring several times. In the meantime, mix 3 tbsp sugar, pudding powder and 6 tbsp milk until smooth.
Bring 340 ml milk to the boil. Stir in the pudding powder and simmer for about 1 minute. Fold in apple pieces immediately. Cut sponge cake base in half horizontally. Enclose the lower cake layer with a cake ring.
Drizzle with 3 tablespoons amaretto. Spread apple cream on top. Place second cake layer on top, drizzle with 3 tablespoons amaretto and refrigerate for at least 1 hour.
Briefly whip the chocolate cream. Spread it all over the cake. Use a spoon to make peaks on the surface and refrigerate for 1/2 hour.
In the meantime, toast the almond flakes in a pan without fat until golden brown, remove and cool.