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
2package
Custard powder
1kg
Apple(s), peeled, sliced
For the cinnamon cream
250g
QimiQ Classic, room temperature
120g
Mascarpone
80g
Sugar
1
Lemon(s), juice only
2cl
Rum
2small pinch(es)
Cinnamon
250ml
Whipping cream 36% fat, beaten
Preparation
- Preheat the oven to 320 °F (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: whisk the unchilled QimiQ Classic smooth. Add the mascarpone, sugar, lemon juice, rum and cinnamon and mix well.
- Fold in the whipped cream.
- Spread the cream onto the apples and allow to chill for approx. 2 hours.
Hints
- Must can be used instead of apple juice.
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