Apple pie with cider cream

  • 175 g Butter or margarine
  • 100 g Sugar
  • 3 Eggs (Size M)
  • 175 g flour
  • 30 g Starch
  • 1 TL Baking powder
  • grated Zest of 1 untreated lemon
  • 650 g Apples
  • juice of 1 lemon
  • 4 sheet white gelatine
  • 1/8 l Cider
  • 6 EL Sugar
  • 1 Vanilla pod
  • 250 g Schmand
  • 2 EL chopped hazelnut kernels
  • 2 (à 200 g) Cup of whipped cream
  • some mint leaves
  • baking paper
  • aluminum foil
  • Oil
45 minutes
easy
1.
For the dough, stir together the fat and sugar until frothy. Gradually stir in the eggs. Mix the flour, starch, baking powder and lemon zest and stir into the fat egg mixture. Pour the dough into a springform pan (26 cm Ø) lined with baking paper and smooth it out. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 20 minutes. Take out, remove the springform rim and let the base cool down on a wire rack. In the meantime, peel and quarter the apples and remove the core. Cut 1 1/2 apples into wedges, dice the remaining apples and drizzle with lemon juice. Soak the gelatine in cold water. Bring the cider, four tablespoons of sugar and the vanilla pod sliced ​​lengthways to the boil. First blanch the apple wedges in it for two minutes. Remove and drain. Add the apple cubes and also blanch for two minutes. Take out some cubes to decorate and set aside. Remove the vanilla pod, squeeze out the gelatine and dissolve it in the apple compote. Let it cool down, stir in the sour cream and let it solidify in the fridge. For the brittle, melt the remaining sugar, add the nuts and caramelize until golden brown. Spread on oiled aluminum foil andlet dry. Whip the cream until stiff, stir one half into the semi-firm apple cream. Cut the bottom once horizontally. Spread the apple cream on the bottom. Cover with the second base, press down a little and brush with the rest of the cream. Spread the apple wedges and the remaining apple cubes on the cream. Coarsely crush the brittle and sprinkle over the cake. Leave to set in the refrigerator for about 2 hours. Decorate with mint leaves. Makes approx. 12 pieces
2.
Tableware: Gien
1 portion approx .:
  • 340 kcal
  • 1420 kJ
  • 4 g protein
  • 22 g fat

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