Apple pie with butter cream and chocolate icing

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Stir 100 ml milk, 100 g sugar and pudding powder until smooth. Bring 800 ml milk to the boil, remove from the heat, stir in the custard powder and boil for another 1 minute. Pour into a bowl, cover the surface directly with foil and let it cool down. Meanwhile peel apples, cut them in half and cut out the core. Cut apples into cubes. Separate eggs.

2. 2

   Beat the egg whites until stiff, add 150 g sugar, salt and vanillin sugar. Add egg yolks and stir in. Mix flour, starch and baking powder, sift into portions and fold in. Pour the dough into an oven pan lined with baking paper (32 x 39 cm) and smooth it down. Spread apples evenly on top and press down lightly. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Remove, place on a cake rack and let cool off. Whip butter until creamy white. Stir the pudding at room temperature (butter and pudding must be at the same temperature) briefly and add to the butter by the spoonful while stirring. Spread the butter cream on the cake and allow to set in a cool place for approx. 3 hours. Break the chocolate into pieces. Put the chocolate, coconut oil and cream in a pot.

3. 3

   Whip butter until creamy white. Stir the pudding at room temperature (butter and pudding must be at the same temperature) briefly and add to the butter by the spoonful while stirring. Spread the butter cream on the cake and allow to set in a cool place for approx. 3 hours. Break the chocolate into pieces. Put the chocolate, coconut oil and cream in a pot. Melt at low heat while stirring, let glaze cool for 25-30 minutes, stirring several times. Spread evenly on the buttercream and refrigerate again for about 2 hours. Cut into 30 pieces

4. 4

   6 hours waiting time

Nutrition Facts

KCAL
290 kcal

CARBS
25 g

FATS
20 g

PROTEINS
4 g