Apple pie with cider cream

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
4 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 1
  • 175 g Butter or margarine
  • 100 g Sugar
  • 3 Eggs (size M)
  • 175 g Flour
  • 30 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 650 g Apples
  • 7-10 Tbsp Juice of 1 lemon
  • 4 sheets white gelatine
  • 1/8 l Cider
  • 6 TABLESPOONS Sugar
  • 1 Vanilla pod
  • 250 g Schmand
  • 2 TABLESPOONS chopped hazelnuts
  • 2 (200 g each) Cup of whipped cream
  • 7-10 Tbsp some mint leaves
  • baking paper
  • 7-10 Tbsp Aluminium foil
  • 7-10 Tbsp Oil

Directions

  1. 1

    For the dough, mix the fat and sugar until foamy. Stir in eggs bit by bit. Mix flour, starch, baking powder and lemon peel and stir into the fat egg mixture. Fill the dough into a springform pan (26 cm Ø) lined with baking paper and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Take out, remove the edge of the springform pan and let the base cool down on a cake rack. Meanwhile peel and quarter the apples and remove the core.

  2. 2

    Cut 1 1/2 apples into slices, dice remaining apples and sprinkle with lemon juice. Soak gelatine in cold water. Boil up cider, four tablespoons of sugar and vanilla pod cut lengthwise. First blanch the apple slices for two minutes. Remove and drain. Add the apple cubes and blanch for two minutes. Take out some cubes for decoration and put aside. Remove the vanilla pod, squeeze the gelatine and dissolve in the apple compote. Let it cool down, stir in sour cream and let it get semi-solid in the fridge. For the brittle melt the remaining sugar, add nuts and caramelise until golden brown. Spread on oiled aluminium foil and let dry. Whip cream until stiff, stir one half into the semi-solid apple cream. Cut the base horizontally once.

  3. 3

    Remove the vanilla pod, squeeze the gelatine and dissolve in the apple compote. Let it cool down, stir in sour cream and let it get semi-solid in the fridge. For the brittle melt the remaining sugar, add nuts and caramelise until golden brown. Spread on oiled aluminium foil and let dry. Whip cream until stiff, stir one half into the semi-solid apple cream. Cut the base horizontally once. Spread the apple cream on the bottom cake layer. Cover with the second cake layer, press down a little and spread with the rest of the cream. Spread the apple slices and remaining apple cubes on the cream. Crush the brittle roughly and sprinkle over the cake. Leave to set in the refrigerator for about 2 hours. Decorate with mint leaves. Makes about 12 pieces

  4. 4

    Spread the apple cream on the bottom cake layer. Cover with the second cake layer, press down a little and spread with the rest of the cream. Spread the apple slices and remaining apple cubes on the cream. Crush the brittle roughly and sprinkle over the cake. Leave to set in the refrigerator for about 2 hours. Decorate with mint leaves. Makes about 12 pieces

Categories & Tags

Cakes & PastriesCakeCake

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