Ingredients
Shortcrust pastry:
150g sugar
300g flour
1 pinch of salt
1 egg
1 teaspoon Baking powder
1/2 teaspoon speculoos spice
150g butter
Apple compote:
1.2 kg apples e.g. Elstar
50g sugar
2 tbsp vanilla sugar
500 g apple juice
1-2 tea bags winter punch (or tea with winter spices)
1/2 lemon, juice of it
2 packs of vanilla pudding
Sprinkles:
150g sugar
150g butter
170g flour
150 g speculoos cookies
Aside from that:
800g cream, cold
3 packs of cream stiffener
2 tbsp cocoa
1/2 tsp cinnamon
PressPress
that’s how it works
Pour apple juice into the mixing bowl, heat for 5 minutes/90 degrees/level 1, add the tea bag and let it steep for approx. 15-20 minutes.
Preheat oven to 180 degrees O/U. Prepare stone with rim or baking sheet
Place all ingredients for the cake base in the mixing bowl. Mix 20 seconds/speed 4.
Place the shortcrust pastry crumbs on the stone/tray and press firmly, raising an edge.
Peel and cut apples into pieces and mix with lemon juice.
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