Apple pie with chocolate gingerbread biscuit

Name: Apple pie with chocolate gingerbread biscuit
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 4 Eggs (size M); 90 g + 30 g diabetic sweetness; 90 g Flour; 1/2 TEASPOON Gingerbread spice; 1/2 package Baking Powder; 10 g Cocoa powder; 600 g cleaned and peeled apples; 4 TABLESPOONS + 360 ml apple juice; 1 package Pudding powder "Vanilla Flavor"; 5 sheets Gelatine; 50 g Dark chocolate; 1 Vanilla pod; 500 g Low-fat curd; 250 Schmand; 200 g Whipped cream; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

4 Eggs (size M)
90 g + 30 g diabetic sweetness
90 g Flour
1/2 TEASPOON Gingerbread spice
1/2 package Baking Powder
10 g Cocoa powder
600 g cleaned and peeled apples
4 TABLESPOONS + 360 ml apple juice
1 package Pudding powder "Vanilla Flavor"
5 sheets Gelatine
50 g Dark chocolate
1 Vanilla pod
500 g Low-fat curd
250 Schmand
200 g Whipped cream
baking paper

Directions

1
Separate eggs. Beat the egg whites until stiff, while pouring in 40 g of diabetic sweetener. Stir in egg yolks. Mix flour, gingerbread spice, baking powder and cocoa and fold into the mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper and fill in the mixture. Bake in the preheated (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
2
Cut apples into small pieces. Stir 4 tablespoons apple juice, pudding powder and 30 g diabetic sweetener until smooth. Heat 360 ml apple juice, add apples and stir in the pudding powder. Simmer for about 1 minute while stirring, pull pot aside and let it cool down. Remove the base from the oven, carefully remove from the pan after 10 minutes and let it cool down on a cake rack. Spread lukewarm compote evenly on the sponge cake and chill for about 30 minutes. Soak the gelatine in cold water. Roughly chop the chocolate and melt in a bowl on a warm water bath. Spread the melted chocolate thinly on a cold marble slab or the back of a tin. Chill the chocolate for about 10 minutes. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. As soon as the chocolate is firm, use a spatula to remove shavings or rolls.
3
Roughly chop the chocolate and melt in a bowl on a warm water bath. Spread the melted chocolate thinly on a cold marble slab or the back of a tin. Chill the chocolate for about 10 minutes. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. As soon as the chocolate is firm, use a spatula to remove shavings or rolls. Mix quark, sour cream, vanilla pulp and 50 g diabetic sweetener. Whip the cream until stiff. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of the cream and stir into the rest of the cream. Fold in the cream and spread the cream on the compote. Chill the cake for about 1 hour. Decorate the cake with the chocolate
4
Whip the cream until stiff. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of the cream and stir into the rest of the cream. Fold in the cream and spread the cream on the compote. Chill the cake for about 1 hour. Decorate the cake with the chocolate
5
Waiting time approx. 1 1/2 hours. / 2 BE