John Myers
Ingredients for 1 servings:
- 170 g amaretti biscuits
- 300 g flour
- 150 g brown sugar
- 150 g butter
- 1 pinch of salt
- 1 egg(s)
- 250 g mascarpone
- 250 g natural yogurt
- 150 g sugar
- 3 eggs
- 2 cl Amaretto
- 80 g amaretti biscuits
- 1 tbsp, leveled cornstarch
- 1 packet of vanilla pudding powder
- 1 kg apples
- 2 packets of vanilla sugar
- 4 tbsp lemon juice
- Fat for the mold
- Coconut flakes for sprinkling
Instructions
Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 5 minutes
Crumble the amaretti biscuits in a plastic bag (I use a rolling pin). Mix together the flour, sugar, butter, salt, and egg. Add the amaretti biscuits and mix into the dough. Wrap in plastic wrap and refrigerate for 30 minutes. Grease the pan (I place a sheet of baking paper on the bottom before greasing. This makes it easier to lift the cake onto the plate). Sprinkle the greased springform pan with coconut flakes. Roll out the dough and place it in the springform pan. Peel the apples, cut them into large pieces, and mix with lemon juice and vanilla sugar. Mix together the mascarpone, yogurt, sugar, eggs, amaretto, and cornstarch. Crumble the amaretti biscuits as for the dough and add them. Stir in the vanilla pudding powder and fold in the apples. Spread the mixture evenly in the springform pan. Bake for 60 minutes at 175°C (top/bottom heat). Let it cool in the pan in the oven.
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