Apple Cream Pie

First prepare the base. To do this, mix the finely crumbled sponge and amaretti cookies with the melted butter. Press the crumbs into an 18 cm diameter cake tin lined with baking paper and chill.

For the cream, whisk QimiQ until smooth, add the applesauce, sugar, cinnamon, lemon zest and juice and whisk until creamy. Then stir 5 sheets of dissolved gelatin into the cream.

When the cream starts to gel, gently fold in the whipped cream. Spread the cream on the cake base and let it set in the refrigerator.

For the glaze, prepare the cake jelly with apple juice according to package instructions. Let cool and pour over the cream. Chill in the refrigerator for several hours, preferably overnight.

Remove the apple cream cake from the mold and decorate with dried apple rings as desired.

Preparation Tip:

The apple cream pie goes very well with a cup of freshly brewed coffee.

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