Summary

Ingredients

• 150 g corn flakes
• 200 g couverture, white
• 25 g coconut fat

For the topping: 1

• 750 g apples, e.., Elstar
• 100 g suar
• possibly cinnamon, to taste
• 1 lemon (s), juice and zest
• 500 ml apple juice or white wine
• 2 packs pudding powder, vanilla

For the topping: 2

• 400 ml cream
• 2 packs vanilla sugar
• 2 packs cream stabilizer
• 250 g mascarpone
• Cinnamon, for sprinkling

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Instructions

1. For the ground:
2. Crumble the corn flakes. Dissolve the couverture and coconut oil together, add to the cornflakes and mix well. Pour the mixture into a springform pan lined with baking paper and press down firmly. Then let it cool down.
3. For the first topping:
4. Cut the apples into small pieces and bring to the boil with sugar, cinnamon, lemon juice + zest and 400 ml of juice or wine, steam the apple pieces until soft.
5. Stir the pudding powder with the remaining juice until smooth and stir into the steamed apple mixture, bring to the boil again. Let cool a little and then put on the floor. Let this cool down completely.
6. For the second topping:
7. Beat the cream, vanilla sugar and cream stiffener until stiff, fold in the mascarpone. Spread the mixture on the cooled cake and let it cool well again! If you like, you can sprinkle the cake with cinnamon!