Apple pie with sea buckthorn cream

For 12 pieces
  • 2 eggs (size M)
  • 75 g Sugar
  • 1 pinch salt
  • 1 packet vanillin sugar
  • grated zest of 1 untreated lemon
  • 80 g flour
  • 1 TL Baking powder
  • baking paper
  • 100 ml Apple juice
  • 100 ml white wine
  • 2 EL Lemon juice
  • 50 g Sugar
  • grated zest of 1 untreated lemon
  • 4 Apples (approx. 175 g each)
  • 6 Sheet white gelatine
  • 250 g Sea buckthorn butter
  • 250 g whipped cream
  • Lemon balm
50 minutes
Separate eggs for the bottom. Beat the egg white and 2 tablespoons of cold water with the whisk of the hand mixer until stiff. Sprinkle in the sugar, salt and vanilla sugar. Stir in the egg yolk and lemon zest. Mix the flour and baking powder, sieve onto the egg mixture and carefully fold in. Line the bottom of a springform pan (24 cm Ø) with baking paper. Add the sponge cake, smooth it out and bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 20 minutes. Take out of the oven, remove from the springform pan and let cool on a rack. Loosen the bottom completely from the mold. For the topping, bring the apple juice, wine, 75 ml water, lemon juice, sugar and lemon zest to the boil. In the meantime, wash 2 apples, peel, quarter, core, cut into wedges and add to the boiling stock. Simmer over a low heat for about 3 minutes. Lift from the brew with a slotted spoon and drain well. In the meantime, wash the remaining apples, core them with an apple corer and cut into slices. Add slices to the stock and cook for 1-2 minutes over low heat. Also remove from the brew with a slotted spoon and carefully place on kitchen paper. Let cool down. Soak the gelatine in cold water, squeeze it out and carefully melt it in a small saucepan over low heat. Add drop by drop to the sea buckthorn butter, stirring constantly. Refrigerate. Meanwhile, whip the cream until stiff. As soon as the sea buckthorn butter begins to gel, fold in the cream in portions. Place the cake base on a cake plate. Half of the sea buckthorn cream on the cake baseSpread the apple wedges on top. Brush the cake with the rest of the sea buckthorn cream. Chill the cake for about 10 minutes and then cover with the apple slices. Chill the cake for approx. 2 hours and serve decorated with lemon balm if you like
1 piece approx:
  • 190 kcal
  • 790 kJ
  • 4 g protein
  • 9 g fat
  • 21 g carbohydrates


Leave A Comment