Add the apple punch, vanilla sugar and pudding powder into the mixing bowl.
Modes: Select thickening and start at 100 degrees.
or 7 min/90 degrees/level 3
Pour the apple pudding over the apple pieces and mix and add
the apple compote to the shortcrust pastry.
Place the speculoos biscuits in the mixing bowl and chop for 5 seconds/speed 5. Add the rest of the crumble ingredients, mix for 15 seconds/speed 4 to form crumbles and then spread them over the apple compote
Bake the cake for 1 hour until golden and crispy.
Then let it cool thoroughly and let it steep, preferably overnight.
Insert the mixing attachment into the mixing bowl and add 400 g of ice-cold cream.
Beat without time setting/level 3.5 until stiff. After about 20 seconds, add the cream stiffener.
Repeat the whole thing (no more than 600 g of cream should be whipped at once)
Spread the cream on the sprinkles, for example as a dot with a garnish syringe.
Mix 2 tablespoons of cocoa with cinnamon and sieve over the cream.
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