Apple Pie with Parfait Made from Pumpkin Seed Nougat with Whipped Cream, Brittle and Chilli Threads

Apple Cake

1. Place the raisins in rum and let them soak.
2. Mix the flour, sugar, baking powder and semolina well in a bowl.
3. Chop the apples with a grater and mix with the lemon juice, cinnamon, raw sugar, vanilla and raisins.
4. Line the baking pan (26 cm) with parchment paper on the bottom and distribute a cup of the batter mixture evenly on the bottom. Spread half of the apple mixture evenly over the top. It is important that the liquid is also distributed. Again evenly distribute a cup of the batter mixture in the baking pan. Put the rest of the apple mixture in the baking pan and put the rest of the batter mixture on top.
5. Cut the butter into small pieces and distribute evenly on the cake.
6. Bake in the oven at 160 degrees for about 75 to 90 minutes. Check with a toothpick whether the cake is dry.

Pumpkin seed nougat parfait

1. Line the parfait mold (25 x 30 cm) with cling film. Whip the whipped cream and put in a cool place. Melt the nougat over steam and set aside. Beat the egg over steam until foamy, mix with the nougat and half of the whipped cream, fold in the remaining whipped cream. Pour the mixture into the mold, cover with foil and place in the freezer to freeze (approx. 6 hours).

Brittle

1. Heat the butter in a small pan and lightly brown the sugar in it. Add the chopped pumpkin seeds and let roast briefly.
2. Line a baking sheet with parchment paper and spread brittle on it. Let it harden and cool, then crumble.

Vegan butter

1. Melt coconut oil and mix with the remaining ingredients. Place in the refrigerator for an hour, mix again and pour into a sealable container.

Serving

1. Arrange the warm apple pie and a piece of parfait on a plate. Garnish the lightly whipped cream with the apple pie and with the brittle and chilli threads.