John Myers
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Baking: Apple Pie with Cinnamon Butter Cream
The perfect baking: apple pie with cinnamon butter cream recipe with a picture and simple step-by-step instructions.
the crumbly floor
- 250 g Spiced speculoos
- 65 g Dark couverture
- 85 g Butter
the apple layer
- 750 g Finished apple slices of sour apples
- 100 ml Apple juice
- 6 leaf Gelatin white
the buttercream
- 1 packet Cream pudding powder
- 350 ml Milk
- 2 tablespoon Sugar
- 250 g Butter
- 100 g Powdered sugar
- 1 teaspoon Ground cinnamon
- 1 Knife point Ground cardamom
….also
- 6 piece Spiced speculoos
- 12 piece Chocolate chips
the crumbly floor
- Process the spiced speculas into crumbs. (rub in a freezer bag with the flat iron or with the food processor). Melt the butter and couverture in a double boiler and mix with the breadcrumbs.
- Line a cake tin with baking paper and pour in the crumbs, distribute evenly and press firmly. Let solidify in the refrigerator. Then carefully remove the baking paper from the bottom and place it on a cake plate and top it with a cake ring.
the apple layer
- Let the gelatine soak in a little cold water. Bring the apple wedges to the boil with apple juice and dissolve the swollen gelatine in them. I didn’t use sugar here, because the base and the buttercream are sweet enough. After cooling, spread the apples on the crumble base and let them set.
the buttercream
- Mix the pudding powder with sugar and 350 ml milk and use it to cook a thick, firm pudding. Let this cool down completely, stirring occasionally. The butter – it must have the same temperature as the pudding – cut into small pieces and add to the pudding together with the powdered sugar and stir carefully. Season the cream with cinnamon and a little cardamom and spread on the apple layer. Let it set in the refrigerator. Remove the cake ring.
- Roughly crumble the remaining biscuits and sprinkle them on the cake. Indicate 12 pieces with the chocolate flakes.
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