Apple-pepper pie layer dish

Name: Apple-pepper pie layer dish
Cook time: 1 h
Total time: 4 h
Yield: 10
Ingredients: 350 g Whipped cream; 350 g Sugar; 100 g Sugar; 6 Eggs (Gr. M); 1.2 kg sour apples (e.g. Cox Orange); 350 ml apple juice; 1/2 pck. Vanilla sauce powder; 250 g soft butter; 300 g thin gingerbread (e.g. from Ikea; or brown cakes); 250 g Wild cranberries (glass); 2-4 Tbsp flaked almonds; 7-10 Tbsp Cling film

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

This Nordic dessert has a very special gift: its fine butter cream, the slightly sour compote and the crispy gingerbread layer will make you forget the calories. And it also tastes irresistibly good!

COOK TIME
60 mins

TOTAL TIME
240 mins

Ingredients

Servings: 10

350 g Whipped cream
350 g Sugar
100 g Sugar
6 Eggs (Gr. M)
1.2 kg sour apples (e.g. Cox Orange)
350 ml apple juice
1/2 pck. Vanilla sauce powder
250 g soft butter
300 g thin gingerbread (e.g. from Ikea; or brown cakes)
250 g Wild cranberries (glass)
2-4 Tbsp flaked almonds
7-10 Tbsp Cling film

Directions

1
Bring cream and 350 g sugar to the boil and remove from the heat. Mix the eggs with a whisk. First stir approx. 1⁄3 of the hot cream under the eggs while constantly stirring, then stir into the remaining cream. Heat over medium heat for 5-8 minutes until it becomes thick creamy (do not boil!). Using a dough scraper, constantly stir along the bottom of the pot to prevent the cream from sticking. Pour cream through a fine sieve into a bowl and cover the surface directly with cling film. Let it cool down.
2
Peel, quarter, core and cut apples into pieces. Caramelise 100 g sugar in a pot until golden brown. Add apples and deglaze with apple juice. Simmer covered for about 5 minutes. Stir sauce powder and water until smooth. Thicken apple compote with it. Let it cool down.
3
Whisk butter with the whisk of the mixer for 8-10 minutes until white and creamy. Add the egg cream by the spoonful. Coarsely crumble the gingerbread. Stir cranberries until smooth and mix loosely into the compote. Layer cream, gingerbread and compote alternately in a large bowl and chill for at least 2 hours.
4
Roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Sprinkle almond flakes over the layered dish.
5
Instead of using cream-butter-cream you can also prepare this dessert with a light quark or yoghurt cream.