Biscuit apple cake
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ingredients
500 g apples juice of 1/2 lemon sugar to taste 1 pk vanilla pudding powder biscuits
progress
Apple cake with biscuits is a typical autumn dessert for me. Preparing this no-bake treat is ridiculously easy.
1.
I peel the apples as needed, cut them into smaller cubes, cover with a little water and simmer them covered until soft over medium heat.
2.
Sweeten and flavour with cinnamon, vanilla, … When the apples are soft, I mash them with a fork into a thicker puree (we like to have apple chunks in the cake as well). Alternatively, blend the apples into a smooth puree.
3.
Mix the vanilla custard powder in about 2 dcl water and add to the cooked apples. I let it boil until it forms a thick apple-pudding porridge. If the apples let out a lot of juice during the simmering, I use less water and vice versa.
4.
I line the bottom or even the sides of the cake tin with biscuits and spread half of the apple mixture over the biscuits. I put another layer of biscuits on top and again apple puree.
5.
For example, apples that wouldn’t place high in a beauty contest are great for this dessert. If I have “fallen” apples, I tend to peel them. However, if they have a nice skin, it’s a shame to get rid of it (unless you don’t mind the consistency in applesauce). I tend to make applesauce for my stockpile as well, the kids take it to school for snacks. I sometimes make cake preparation easier by using already prepared puree. I just heat it up and “cook” the vanilla custard in it. I leave the amount of sugar or lemon juice up to you and your taste. It also depends on the sweetness of the apples you use. I used this amount to make a small cake, the tin was about 15 cm in diameter. My mother used to cover the surface of the cake with melted chocolate. Sometimes I also serve the cake with whipped cream.
