Apple-biscuit cake kept cool

Name: Apple-biscuit cake kept cool
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 1 glass (370 ml) Apple compote; 75 g Butter; 175 g Oat biscuits with chocolate; 200 g Schmand; 50 g Sugar; 200 g Whipped cream; 1 package cream stiffener; 7-10 Tbsp Cinnamon sugar; 7-10 Tbsp large freezer bag

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 12

1 glass (370 ml) Apple compote
75 g Butter
175 g Oat biscuits with chocolate
200 g Schmand
50 g Sugar
200 g Whipped cream
1 package cream stiffener
7-10 Tbsp Cinnamon sugar
7-10 Tbsp large freezer bag

Directions

1
Drain the apple compote in a sieve. Melt the butter. Put the biscuits in a large freezer bag, close the bag and roll over with a cake roll until the biscuits are crumbled.
2
Mix the cookie crumbs with butter. Press into a springform pan (22 cm Ø) to a smooth base and chill for about 15 minutes.
3
In the meantime, whisk the sour cream and sugar with the whisks of the mixer. Whip cream until stiff and fold in. Sprinkle the biscuit base with cream stiffener. Spread the compote first and then the sour cream on top.
4
Chill for at least 4 hours. Carefully remove from the mould. Sprinkle with cinnamon sugar to serve.
5
Tip: To keep the biscuit base crispy, we have sprinkled it with cream stiffener. Alternatively, breadcrumbs or ground almonds prevent the biscuit from soaking.