Apple pie with cider cream

For 16 pieces
  • 5 Apples (approx. 200 g each)
  • 325 g Sugar
  • 350 ml Cider
  • 7 fresh eggs (size M)
  • 1 Package Vanillin sugar
  • 30 g Cornstarch
  • 50 g Flour
  • 75 g ground hazelnut kernels
  • 9 sheet Gelatine
  • 300 g whipped cream
  • 75 g Hazelnut flakes
  • 50 g Apple jelly
  • Cling film
  • baking paper
105 minutes
very easy
Peel and quarter 3 apples, remove core. Cut the quarters into cubes. Caramelize 50 g sugar in a saucepan. Add 50 ml of cider and apple cubes and reduce to a compote over medium heat, stirring occasionally.
Transfer to a bowl, cover with foil, allow to cool and chill for approx. 1 hour.
Separate 4 eggs. Beat egg white, vanillin sugar and 100 g sugar with the whisk of the hand mixer until stiff. Stir in egg yolks. Carefully fold in the starch, flour and ground nuts. Line the bottom of a springform pan (26 cm Ø) with baking paper.
Pour in the biscuit mixture and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 12–15 minutes. Take out, turn out onto a wire rack, peel off the baking paper, let the base cool down.
Soak gelatine in cold water. Separate 3 eggs. Mix egg yolks and 75 g sugar with the whisk of the hand mixer until foamy. Squeeze out the gelatine, dissolve it and mix it with 300 ml of cider. Stir into the egg foam mixture and refrigerate for about 30 minutes.
Separately, beat the egg white and cream with the whisk of the hand mixer until stiff, while allowing 50 g of sugar to trickle into the egg whites. Approx. Chill 75 g of cream. As soon as the cider and egg mixture begins to gel, fold in the egg whites and the rest of the cream.
Halve the biscuit horizontally. Place the lower base on a plate, enclose with a cake ring. Spread the apple compote on top, leaving about 1 cm free. Spread half of the cider cream on top.
Lay on the second base, spread the rest of the cream onto it. Chill for at least 2 hours.
Caramelize 50 g of sugar in a small saucepan. Stir in the nut flakes. Spread the nut caramel on baking paper, allow to cool. Carefully remove the cake from the ring. Brush the edge with the rest of the cream.
Wash 2 apples, rub dry, quarter and remove the core. Cut the quarters into wedges and place them on the cake in a fan shape. Heat apple jelly in a small saucepan,Cover the apple wedges with it.
Decorate with nut caramel.
1 piece approx:
  • 310 kcal
  • 1300 kJ
  • 7 g protein
  • 15 g fat
  • 36 g carbohydrates


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