Apple Calvados Pie

For 16 pieces
  • 3 eggs (size M)
  • 175 g Sugar
  • 75 g flour
  • 25 g starch
  • 1 Knife tip. Baking powder
  • 4 Apples
  • juice of 1 lemon
  • 500 g Lean quark
  • 1 packet vanillin sugar
  • 1-2 EL Calvados
  • 150 g Crème fraîche
  • 3 (à 250 g) Mug of whipped cream
  • 2 TL san-apart
  • 50 g Whole milk chocolate grater
  • baking paper
60 minutes
Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff. Sprinkle in 75 g of sugar. Stir in the egg yolks. Mix the flour, cornstarch and baking powder, sift into the egg mixture and carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 20 minutes. In the meantime, peel, quarter and core three apples and cut into pieces. Bring the lemon juice, 25 g sugar and a little water to the boil and cook the apple pieces in it for about 3 minutes. Drain the apple pieces on a sieve and collect the lemon water. Take the cake base out of the oven, remove it from the springform pan, allow to cool and cut once horizontally. Mix the quark, vanilla sugar, calvados, remaining sugar and crème fraîche together. Whip 250 g of whipped cream for 1/2 minute, add san-apart, beat until stiff and fold into the quark mixture. Fold the apple pieces under the quark cream mixture, spread evenly on the cake base and place the second base on top. Beat the rest of the cream until stiff. Spread 2/3 of the cream on the cake. Pour the rest of the cream into a piping bag with a star nozzle and squirt tuffs onto the cake. Chill the cake for approx. 1 hour. Wash the rest of the apple, quarter it, remove the core, cut into wedges and stew in the lemon water for about 2 minutes, drain well on a sieve and dab with kitchen paper. Just before serving the cake, put 40 g of chocolate on the edge of the cake. Decorate the cake with the apple wedges and the remaining chocolate. Makes 16 pieces
1 piece approx:
  • 310 kcal
  • 1300 kJ
  • 8 g ​​protein
  • 20 g fat
  • 23 g carbohydrates


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