Swedish apple pie without baking

Name: Swedish apple pie without baking
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 75 g Butter; 150 g Oatmeal biscuits; 2 (approx. 300 g) Apples; 1 (approx. 200 g) Pear; 1 Organic Lemon; 80 g Sugar; 400 ml Pear nectar; 1 Cinnamon stick; 2 TEASPOONS Cornstarch; 8 sheets Gelatine; 1 Vanilla pod; 400 g Whipped cream; 2 Cardamom Capsules; 7-10 Tbsp Oil

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

75 g Butter
150 g Oatmeal biscuits
2 (approx. 300 g) Apples
1 (approx. 200 g) Pear
1 Organic Lemon
80 g Sugar
400 ml Pear nectar
1 Cinnamon stick
2 TEASPOONS Cornstarch
8 sheets Gelatine
1 Vanilla pod
400 g Whipped cream
2 Cardamom Capsules
7-10 Tbsp Oil

Directions

1
Melt the butter in a small pot. Crumble the biscuits and mix them with the butter in a bowl. Brush a springform pan (20 cm Ø) at the bottom with oil, press the crumb-butter mixture into the pan as a base. Chill for about 1 hour.
2
Meanwhile peel apples and pears, quarter them and cut out the core. Halve the quarter lengthwise and cut into pieces. Wash lemon hot, grate dry and rub the peel off one half.
3
Stir the starch with 50 ml of nectar until smooth and add while stirring constantly, bringing to the boil once. Add apples and pears and simmer for about 5 minutes at low heat, stirring occasionally. Pour the compote into a bowl and let it cool down.
4
Meanwhile soak 5 sheets of gelatine in cold water. Cut the vanilla pod lengthwise to about 1 cm and scrape out the pulp. Boil up 100 g cream, 50 g sugar, cardamom, vanilla pod and half of the pulp.
5
Simmer for about 3 minutes. Remove the cream from the heat, remove the cardamom capsules, remove the vanilla pod, rinse and put aside for decoration. Pour 300 g cream into the boiled cream. Squeeze the gelatine well and dissolve in the warm cream.
6
Chill for about 30 minutes until it begins to gel. Spread the compote, except for 4-5 tbsp, evenly on the biscuit base and chill the cake for about 30 minutes as well. Pour the gelling cream onto the compote. Chill the cake for about 1 hour.
7
Soak 3 sheets of gelatine in cold water. Heat 200 ml of nectar and the rest of vanilla pulp in a small pot. Squeeze the gelatine well and melt it while stirring. Pour into a bowl and let it cool down lukewarm. Pour the nectar onto the cream layer. Chill the cake for another 30 minutes.
8
Remove the cake from the tin and place it on a cake plate. Warm the rest of the compote slightly, spread on the cake and decorate with the vanilla pod.