Recipe (english)  ·  Rezept (deutsch)

Apple tin cake with Calvados jelly

Apple tin cake with Calvados jelly
Quantity Ingredient
125 g Butter
300 g Speculatius Biscuits
14 leaf Gelatine
500 g Lean curd cheese
200 g Powder Sugar
1 tbsp Lemon juice
200 g Cream
0,4 l Apple juice
0,1 l Calvados Apple Brand
60 g Sugar
700 g Apple

Apple tin cake with Calvados jelly is prepared without baking. Knead soft butter and finely grated biscuits together. Place a baking frame on half a cake tin. Fill in the biscuits and press firmly. Put it in the fridge. Soak 8 sheets of gelatine in cold water for 10 minutes. Mix quark, pudzer sugar and lemon juice. Whip the cream until stiff and fold in. Squeeze out the gelatine, pour into a saucepan and heat slightly. Take it off the stove. Stir in some quark mass. Then stir into the rest of the quark. Spread the cake on the tray. Paint smooth. Leave to set in the refrigerator. For the jelly, pour apple juice, calvados and sugar into a saucepan. Peel apples, cut into slices and add to the mixture. Bring to the boil. Cook at medium temperature for 10 minutes. Soak 6 sheets of gelatine in cold water for 10 minutes. Remove apple slices from the pot with a skimmer and allow to cool. Squeeze out the gelatine and dissolve in warm Calvados. Allow the jelly to cool lukewarm. Cover the baking sheet with apple slices. Carefully pour Calvados jelly over it. Leave to set in the refrigerator.

Servings: 12, Difficulty: 
Preparation time: 1 hour, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
414 kcal
54 g
11 g
17 g

(C)opyright by Marions Kochbuch