Apple pie with butter cream and chocolate icing

For 30 pieces
  • 900 ml milk
  • 250 g Sugar
  • 2 packets 'Vanilla flavor' pudding powder
  • 1,2 kg apples
  • 6 Eggs (size M)
  • 1 pinch salt
  • 1 packet Vanillin sugar
  • 150 g Flour
  • 50 g Cornstarch
  • 2 TL baking powder
  • 400 g butter at room temperature
  • 200 g Dark chocolate
  • 50 g coconut fat (e.g. B. Palmin)
  • 200 g whipped cream
  • cling film
  • baking paper
75 minutes
100 ml milk Mix 100 g sugar and pudding powder until smooth. Bring 800 ml milk to the boil, remove from the stove, stir in pudding powder and cook for another minute. Pour into a bowl, cover the surface directly with foil and allow to cool. In the meantime, peel and halve the apples, cut out the core. Cut the apples into cubes. Separate eggs. Beat the egg white until stiff, sprinkling in 150 g of sugar, salt and vanilla sugar. Add egg yolks and stir in. Mix the flour, starch and baking powder, sieve in portions and fold in. Place the dough in a baking pan lined with baking paper (32 x 39 cm) and smooth out. Spread the apples evenly on top and press lightly. Bake in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 30 minutes. Take out, place on a wire rack and let cool down. Whip butter until creamy white. Briefly stir the warm pudding (butter and pudding must have the same temperature) and add tablespoon by spoon to the butter while stirring. Spread the buttercream on the cake and let it set in a cool place for about 3 hours. Break the chocolate into pieces. Put the chocolate, coconut fat and cream in a saucepan. Melt over low heat while stirring, let the glaze cool for 25-30 minutes, stirring several times. Spread evenly on the buttercream and chill for another 2 hours. Cut into 30 pieces
6 hours waiting time
1 piece approx. :
  • 290 kcal
  • 1210 kJ
  • 4 g protein
  • 20 g Fat
  • 25 g carbohydrates


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