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easy &quick

Apple and Cinnamon Cream Cake

QimiQ Benefits

  • Creamy indulgent taste with less fat
  • Enhances the natural taste of added ingredients
  • No additional gelatine required

Minutes

60

Difficulty

easy

Apple and Cinnamon Cream Cake
Apple and Cinnamon Cream Cake

Ingredients

For 1 Cake tin 26 cm Ø

  • 1

    Fresh sweet shortcrust pastry

  • g

    Butter, for the baking tin

  • For the apples

  • 750ml

    Apple juice

  • 200g

    Sugar

  • 2small pinch(es)

    Cinnamon

  • 12g

    Custard powder

  • 1kg

    Apple(s), peeled, sliced

  • For the cinnamon cream

  • 250g

    QimiQ Whip, chilled

  • 180g

    Mascarpone

  • 60ml

    Milk

  • 80g

    Sugar

  • 1

    Lemon(s), juice only

  • 2cl

    Rum

  • 2small pinch(es)

    Cinnamon

Preparation

  1. Prepare the shortcrust pastry according to the recipe.
  2. Preheat the oven to 320 °F (conventional oven). Roll out the pastry and place into a greased cake tin.
  3. 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.
  4. 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.
  5. 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).
  6. Add the remaining ingredients and continue to whip until the required volume has been achieved.

Hints

  • Must can be used instead of apple juice.
Some doughy looking food

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