Apple and egg liqueur slices

Name: Apple and egg liqueur slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 5 Eggs (size M); 350 g Sugar; 200 g Flour; 2 TEASPOONS Baking Powder; 7 TABLESPOONS + 400 ml milk; 2.5 kg Apples; 7-10 Tbsp juice and peel of 1 untreated lemon; 250 ml apple juice; 2 packages Pudding powder "Vanilla Flavor"; 8 sheets Gelatine; 300 g Schmand; 7-10 Tbsp pulp of 1 vanilla pod; 100 ml Egg liqueur; 500 g Whipped cream; 7-10 Tbsp Advocaat and cocktail cherries; 7-10 Tbsp Grease; 1 Disposable piping bag

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

5 Eggs (size M)
350 g Sugar
200 g Flour
2 TEASPOONS Baking Powder
7 TABLESPOONS + 400 ml milk
2.5 kg Apples
7-10 Tbsp juice and peel of 1 untreated lemon
250 ml apple juice
2 packages Pudding powder "Vanilla Flavor"
8 sheets Gelatine
300 g Schmand
7-10 Tbsp pulp of 1 vanilla pod
100 ml Egg liqueur
500 g Whipped cream
7-10 Tbsp Advocaat and cocktail cherries
7-10 Tbsp Grease
1 Disposable piping bag

Directions

1
Grease a fat pan of the oven (approx. 32 x 39 cm) well. Beat the eggs and 200 g sugar for 10-12 minutes until thick and creamy. Mix flour and baking powder, sieve on top. Stir in with the whisk of the hand mixer on the lowest setting, adding 7 tablespoons of milk. Smooth the mixture onto the fat pan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.
2
Let it cool down. In the meantime peel and quarter apples and cut them into thick slices. Bring to the boil in a large pot together with 100 g sugar, lemon peel, lemon juice and apple juice. Simmer covered apples for 5-6 minutes. Stir 100 ml milk and pudding powder until smooth, stir into the compote, add the remaining 300 ml milk and simmer again for another 1 minute. Pour into a metal bowl and leave to cool for about 45 minutes. Pour the compote onto the cooled base and smooth it down. Chill for about 45 minutes. Soak the gelatine in cold water. Mix sour cream, vanilla pulp and 50 g sugar. Warm up the advocaat, remove from the heat and dissolve the gelatine in it. Mix gelatine with 2-3 tablespoons of the cream.
3
Chill for about 45 minutes. Soak the gelatine in cold water. Mix sour cream, vanilla pulp and 50 g sugar. Warm up the advocaat, remove from the heat and dissolve the gelatine in it. Mix gelatine with 2-3 tablespoons of the cream. Add to the remaining cream and stir until smooth. Put it in a cold place. Whip cream until stiff and as soon as the cream starts to gel, fold in cream. Add the cream, except for 5 tablespoons, to the apple compote and smooth it down. Put the rest of the cream in a piping bag, separate the tip and spray small tuffs onto half of the cake. Chill for about 2 hours. Cut the cake into pieces and decorate with 3 tablespoons of advocaat and cocktail cherries
4
Put it in a cold place. Whip cream until stiff and as soon as the cream starts to gel, fold in cream. Add the cream, except for 5 tablespoons, to the apple compote and smooth it down. Put the rest of the cream in a piping bag, separate the tip and spray small tuffs onto half of the cake. Chill for about 2 hours. Cut the cake into pieces and decorate with 3 tablespoons of advocaat and cocktail cherries
5
waiting time approx. 3 1/2 hours