John Myers
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Baking: Barbara Apple Pie
The perfect baking: barbara apple pie recipe with a picture and simple step-by-step instructions.
1st layer – crumbly base
- 200 g Amarettini almond biscuits
- 120 g Butter
2nd layer – apple
- 500 g Apple cubes
- 1 tablespoon Lemon juice
- 1 tablespoon Sugar
- 1 packet White cake topping
3rd and 5th layers – biscuit
- 4 piece Eggs separated
- 100 g Sugar
- 2 tablespoon Lukewarm water
- 75 g Flour
- 25 g Potato flour
- 1 teaspoon Baking powder
- 1 pinch Salt
4th layer – applesauce mascarpone cream
- 250 g Mascarpone
- 300 g Applesauce
- 4 leaf Gelatin white
6th layer – seasoned panna cotta with hazelnuts
- 500 ml Cream
- 80 g Sugar
- 3 tablespoon Ground hazelnuts
- 1 teaspoon Cinnamon
- 1 Knife point Ground cardamom
- 5 leaf Gelatin white
- 2 tablespoon Rum
…..also
- 2 leaf Baking wafers 100 x 120mm
- 1 packet White cake topping or apple jelly
- 100 ml Cream
- 12 piece Amarettini almond biscuits
the crumbly floor
- Push a cake ring together to a diameter of 20 cm. Bake the sponge cake according to the instructions and cut out two bases with the cake ring. Then put this on a piece of baking paper.
- Grind or otherwise crumble the amarettini, mix with the melted butter and press the mixture into the cake ring. Let cool in the refrigerator. Then carefully peel off the baking paper and place the base on a cake plate. Put the cake ring over it again.
the apple layer
- Make the cake glaze according to the description with water or apple juice and mix with the apple cubes. Let the whole thing cool down a bit and then spread it on the crumble base.
the biscuit
- Mix egg yolks with water and sugar to a creamy mass. Now carefully stir in the egg whites, flour, potato flour, salt and baking powder. Put this mixture on a sheet lined with paper or foil and bake the base at about 175 degrees for about twenty minutes. Tilt the bottom and the paper onto a sugar-coated kitchen towel, rub the paper with a damp cloth and carefully peel it off. Immediately cut out two bases with the cake ring. For the garnish I cut out another 8 slices with a small dessert ring. Put a crust on top of the apple mass.
the applesauce and mascarpone cream
- Soak the gelatine in a little cold water and let it swell. Mix the applesauce with the mascarpone. Slowly dissolve the gelatin, mix with two tablespoons of the cream and then mix carefully with the rest of the cream. Spread the mixture on the sponge cake and cover with the second sponge cake base.
the seasoned panna cotta
- Soak the gelatine again in a little cold water and let it swell. Bring the cream and sugar to the boil and simmer for about 10 minutes. Stir in nuts, spices and rum and dissolve the swollen gelatin in the hot mixture. Let cool while stirring. As soon as the cream starts to set, spread it on the sponge cake and let the cake set in the refrigerator overnight.
the finish
- To prevent the panna cotta from loosening, I covered it with baking wafers. Put a finished cake topping on top or apply a layer of apple jelly.
- To decorate, I halved the small biscuit rolls, filled them with whipped cream and placed them on the cake. The gaps were filled with the rest of the cream and amarettini on the edge. Chill the cake until ready to eat.
- Note 9: The cake ring was pushed up after the mascarpone cream, because the cake was higher than the ring is.
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