Apple pie

Ingredients for 1 servings:

• 130 g apples, coarsely grated
• 2 tbsp lemon juice
• 150 g butter or margarine, soft
• 100 g sugar
• 2 eggs
• 150 g flour
• 2 tsp baking powder
• 1 pinch of salt
• ½ tsp cinnamon
• 2 drops of bitter almond flavor
• 200 g biscuits (dark speculatius) or
• Cake, brown (Kemm cake)
• 110 g butter
• 400 g yogurt (3.5%)
• 150 g double cream cheese
• 80 g sugar
• 400 g apples
• 7 tbsp lemon juice
• 8 sheets of white gelatin
• 125 g jam (apple jelly)
• 2 tbsp almond flakes
• 1 cookie(s) (dark speculatius), crumbled

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

half with, half without baking and with fresh apple shavings

For the sponge cake, drizzle the grated apple with lemon juice. Beat the butter, sugar, and salt until fluffy. Beat in the eggs one at a time. Mix the flour, baking powder, cinnamon, and flavoring and fold into the batter, stirring briefly. Fold in the grated apple. Pour the batter into a 26 cm springform pan lined with baking paper and smooth it down. Bake in a preheated oven at 160°C fan/convection oven (175°C top/bottom heat or gas mark 2) for about 25 minutes on the middle shelf. Remove from the pan, remove the baking paper, and let cool on a wire rack. Meanwhile, for the base, finely crumble the speculatius biscuits (place the biscuits in a freezer bag and roll them in with a rolling pin). Melt the butter. Knead the two together. Place the springform pan on a cake plate and pour in the mixture, pressing in an even base with the back of your hand. Brush with 2 tablespoons of apple jelly. Carefully remove the springform pan. Place the baked base on top and replace the springform pan. Soften the gelatine leaves. For the cream, mix the yogurt, cream cheese, and sugar until smooth. Peel and core the apples. Purée half of the apples with the lemon juice, coarsely grate the other half, and fold into the cream. Heat the softened and well-squeezed gelatine until dissolved, mix with a little of the cream, and then stir into the entire cream. Chill until the cream has thickened considerably. Stir again. Pour the mixture onto the baked base and smooth it down. Warm the remaining apple jelly slightly and spread it on top as a fruit glaze. Decorate with flaked almonds and speculaas biscuits. Let it set in the refrigerator (at least 3 hours) or chill overnight. The cake is quicker and easier to make than it sounds, and the four layers make it look very appetizing.