John Myers
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Baked Apple Cream Dessert with Speculoos Crunch
The perfect baked apple cream dessert with speculoos crunch recipe with a picture and simple step-by-step instructions.
Baked apple compote:
- 4,5 Pc. Apples
- 30 g Whole cane sugar
- Cinnamon
- Star anise
- Cloves
- Water
- Lemon juice
Mascarpone cream:
- 375 g Mascarpone
- 375 g Quark
- 300 ml Cream
- 90 g Powdered sugar
- 1,5 packet Vanilla sugar
- 7,5 tsp Cream stiffener
Crunch layer:
- 225 g Spekulatius
- 150 g Walnuts
- The applesauce can be cooked the day before. To do this, peel and core the apples. Then cut into small pieces. Put the apples together with some water or a splash of lemon juice, the whole cane sugar and the spices in a saucepan. Bring everything to a boil, then simmer the baked apple compote over low to medium heat for 20 minutes.
- Now either coarsely mash the apples or puree them to a puree. After the cooking process, fill the baked apple compote into sterilized preserving jars and then seal them airtight.
- For the layered dessert, fill a sturdy bag with the speculoos and close it tightly. Roll over it several times with the rolling pin until the crumbs are the desired size.
- Then finely chop the walnuts. Put the nuts in a pan over medium heat without fat and roast for a few minutes. Make sure that they do not get dark. Then mix the biscuit crumbs with the roasted walnuts.
- Once the components have cooled, layer everything in a glass. Start with the walnut biscuit crumbs, then comes the cream and then the apple compote. Repeat the process until the glass is full.
- If you want the biscuit crumbs to stay crispy, it is best to arrange the dessert in a glass just before serving.
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