Swedish no-bake apple pie

Ingredients for 1 servings:

• 150 g Amarettini (alternatively ladyfingers)
• 150 g butter
• 100 g wholemeal butter biscuits (alternatively regular butter biscuits or rusks)
• 1 kg apples
• 1 lemon(s), juice
• 150 g sugar
• 1 packet of vanilla sugar
• 1 packet of almond pudding powder for cooking (alternatively cream or vanilla pudding)
• 2 m.-sized eggs
• 150 ml water
• 400 g cream
• 1 packet of vanilla sugar
• 1 pack of Sahnefest
• Chocolate shavings as desired
• Chocolate decoration (chocolate ornaments) as desired

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

Refrigerator cake

Melt the butter in a saucepan and let it cool. Place both biscuits in a freezer bag and seal it. First, roughly crush the biscuits with your hands, then finely crush them with a rolling pin. Then pour them into the now cooled, melted butter and mix everything thoroughly. Grease a springform pan (26 cm diameter), line the bottom with baking paper, spread the crumb mixture on it, and then press it down firmly with your hands. Peel the apples – optionally, quarter and core them – and grate them. Squeeze the lemon and pour the juice over the grated apples. Place the grated apples in a saucepan, add the sugar, vanilla sugar, pudding powder, the beaten eggs, and 150 ml of water. Bring to a boil, stirring constantly, then reduce the heat to low and simmer for about 3 minutes. Remove from the heat and let cool. Spread the cooled apple mixture evenly over the crumbled base. Now whip the cream until stiff, gradually adding the previously prepared mixture of cream stabilizer and vanilla sugar. Pour the cream over the cooled apple mixture, spread evenly, and smooth. Then decorate the top with grated chocolate and/or chocolate ornaments.