Apple and Cinnamon Cream Cake

Gateaux and Cakes

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Ingredients for 1 Cake tin 26 cm Ø
  • 1 Fresh sweet shortcrust pastry
  • Butter, for the baking tin
  • For the apples
  • 750 ml Apple juice
  • 200 g Sugar
  • 2 small pinch(es) Cinnamon
  • 2 package Custard powder
  • 1 kg Apple(s), peeled, sliced
  • For the cinnamon cream
  • 250 g QimiQ Whip Pastry Cream (previously QimiQ Whip), chilled
  • 180 g Mascarpone
  • 60 ml Milk
  • 80 g Sugar
  • 1 Lemon(s), juice only
  • 2 cl Rum
  • 2 small pinch(es) Cinnamon

Prepare the shortcrust pastry according to the recipe.


Preheat the oven to 160 °C (conventional oven). Roll out the pastry and place into a greased cake tin.


For the apples: bring the apple juice with the sugar and cinnamon to the boil. Whisk the vanilla custard powder with some of the liquid until smooth and mix into the apple juice.


Arrange the apples on the pastry and pour the apple juice mixture on top. Bake in the preheated oven for approx. 90 minutes. Remove from the oven and allow to chill overnight.


For the cinnamon cream: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).


Add the remaining ingredients and continue to whip until the required volume has been achieved.


Spread the cream onto the apples and allow to chill for approx. 2 hours.