Italian apple pie

Ingredients for 1 servings:

• 80 g pine nuts
• 2 tbsp oil, neutral
• 200 g butter, soft
• 175 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 200 g flour
• 2 tsp baking powder
• 750 g apples, cut into pieces
• 30 g sugar
• 1 pack of pudding powder, vanilla flavor
• 30 g raisins
• 6 sheets of white gelatin, soaked in cold water
• 200 g mascarpone
• 125 g sugar
• 2 packets of vanilla sugar
• 4 tbsp Amaretto
• 400 g cream

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

A bit complicated, but easy to bake, even for beginners.

Soak the pine nuts in oil. Preheat the oven to 175°C (350°F). Combine the ingredients in the batter and pour it into a greased springform pan dusted with breadcrumbs. Sprinkle the pine nuts on top and bake for 30 to 35 minutes. Let it cool, then cut it in half crosswise. In the meantime, cook the apple pieces with sugar until soft, adding 1 tablespoon of water if desired (not too much, or it will become mushy). Mash or puree a little if desired. Stir in the raisins and the custard powder, bring to a boil, and then let it cool. Mix the mascarpone with the sugar, vanilla sugar, and Amaretto. Briefly heat the gelatin until dissolved, then stir in the mascarpone cream. Whip the cream until stiff peaks and fold it in. Cover the bottom layer with a cake ring. Spread the cream in waves and refrigerate the cake for 15 to 30 minutes to cool. Then spread the apple filling and place the top layer on top. I always pre-cut it into 12 slices. Let the cake rest in the refrigerator for an hour, then sprinkle with powdered sugar if desired. This is an old family recipe from my Italian grandfather.