Apple cider tart with advocaat
easy
150 mins
150 mins
Ingredients
- 250 g Flour
- 100 g + 200 g sugar
- 3 packages Vanillin sugar
- 1 pinch Salt
- 1 TEASPOON Baking Powder
- 100 g cold butter/margarine
- 1 Egg (Gr. M)
- 1.5 kg Apples
- 7-10 Tbsp Juice of 1 lemon
- 2 packages Pudding powder "Vanilla Flavor"
- 7-10 Tbsp (for boiling; for 1/2 l milk each)
- 1 (750 ml) Bottle of cider (French apple wine)
- 500 g Whipped cream
- 150 ml Egg liqueur
- 1 package Powdered sauce
- 7-10 Tbsp "Vanilla"
- 7-10 Tbsp ground pistachios and mint
Directions
- 1
Knead the flour, 100 g sugar, 1 packet of vanillin sugar, salt, baking powder, fat in pieces and egg first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover and chill for approx. 30 minutes.
- 2
Peel, core and roughly grate apples. Sprinkle with lemon juice. Grease a springform pan (26 cm Ø). Roll out the dough on a little flour and make it round (about 30 cm Ø), put it into the form and press it up at the edge. Stir pudding powder and 6-8 tbsp. water until smooth. Bring cider and 200 g sugar to the boil. Stir in pudding powder and bring to the boil again briefly
- 3
Squeeze out the apple grater well and spread it on the ground. Pour cider mixture on top. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 1 hour. Leave to cool in the mould. Then place in it overnight.
- 4
Remove the cake from the mould. Whip the cream until stiff, while pouring in 2 sachets of vanilla sugar. Pour egg liqueur into a tall mixing bowl. Add sauce powder while stirring, then whip vigorously for about 1 minute. Spread the cream on the cider cream. Pour egg liqueur sauce over it. Decorate with pistachios and mint if desired
Nutrition Facts
420 kcal
52 g
17 g
4 g