Recipe: Christmas speculoos apple pie from the tin

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The speculoos apple pie from the tin is refreshing and light. © Laura Witzel

At Advent you can spoil your loved ones with this pre-Christmas speculoos apple pie. It’s refreshing and light.

Fulda – Baking takes place during Advent and Christmas. If you feel like cake after all the cookies, you should bake this speculoos apple pie.



For the biscuit:

3 Owner

120 grams of sugar

1 Pak Vanillinzucker

120 grams of flour

For the apple filling:

1 kg of apples

3 tbsp lemon juice

250 ml apple juice

1 Pak Vanillepudding

80 grams of sugar

1 pinch of cinnamon

For the cream:

200 g Sahn

3 pcs Instant Gelatin

250 g Quark

250 g natural yoghurt

150 g sour cream

65 grams of sugar

1 tbsp lemon juice


Recipe: Christmas speculoos apple pie from the tin

Preparation: Line a square springform pan with baking paper and preheat the oven to 160 degrees. For the batter, beat the eggs and sugar until fluffy for at least five minutes. Then carefully fold in the flour and distribute evenly in the springform pan, then bake for about 15 minutes.

For the apple filling, peel the apples and cut into small pieces, sprinkle with lemon juice to prevent them from turning brown and refine with a little cinnamon. (Read here: Angel eyes in the Advent season – These cookies are simply delicious)

Heat 2/3 of the apple juice with the sugar in a saucepan. Mix the pudding powder with the rest. When the apple juice is boiling, stir in the whole thing and bring to the boil. Add the apple pieces to the juice pudding mixture and mix well.

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When the biscuit base has cooled, peel off the parchment paper and line the base again with the ring. If you want it crunchy, spread the apple mixture over the biscuit base immediately, everyone else is welcome to let the mixture simmer a little longer so that the apples become softer.

Video: Sweet recipe: Spekulatius pancakes with caramelized apples

For the cream, whip the cream until stiff and leave to cool. Mix the sugar, quark, sour cream, lemon juice and yoghurt and stir in the instant gelatine well. Fold in the cream as well. Spread everything over the apple pudding mixture and refrigerate for at least two hours.

Finally, distribute the speculoos biscuits evenly over the cake – so that the pieces are the same size. The cake tastes best chilled. (by Kerstin Witzel)

If you fancy one Have a chocolate and cinnamon Christmas cake with creative decoration – the recipe from our partner can be found here. The cake is a culinary eye-catcher.

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