Making of:
Heat 7 dl of milk and caramel in a pan until the caramel melts. Mix the remaining 1dl of milk with egg yolks, pudding and sugar.
When the milk with caramels has warmed up, add the previous mixture to it and bring the cream to a boil (the cream will be firm, so it is necessary to stir it a little more vigorously so that there are no lumps).
Remove from the stove and cover the surface of the cream with transparent film and leave to cool. Add chopped butter to the cooled filling and mix well.
Biscuits:
Mix the egg whites with a pinch of salt, when they turn white, gradually add sugar and whip a stiff foam. Add liqueur, sifted flour and baking powder.
Stir with a silicone spatula. At the end, mix in the mixture and oil in a light stream. Bake in a 32×24 cm baking tray lined with baking paper only on the bottom. Bake in a preheated oven at 150°C for 15 minutes and another 7-8 minutes at 170°C (adjust baking and temperatures to your oven).
Layer with apples:
While the biscuit is baking, prepare the apples…clean them and chop them finely. Transfer to a wider pan or pot and add sugar and bourbon vanillin sugar. Stew until the apples are soft (golden delicacies do not release much liquid, so they do not need much time).
Separate the cooled biscuit from the baking paper, spread the stewed apples over the biscuit, then the caramel filling.
As a final layer, whip 2 bags of whipped cream with cold milk and apply using a decorating bag or just smooth it.
If desired, sprinkle with more crumbled caramel biscuits, refrigerate for a few hours and serve.
Pleasant!♥
ADVERTISEMENT
