Peel, core and slice apples. Put in a saucepan with the water and sugar and sauté until the liquid has evaporated. Then set aside and let cool. As soon as it has cooled down a bit, add the cinnamon and stir in.
Heat 535 ml of milk in a saucepan, break the children`s bars into small pieces and melt them in the hot milk until they have completely dissolved.
In the meantime, stir the cornstarch with the 40 ml milk separately so that no lumps form.
As soon as the milk boils, remove it from the stove and stir in the cornstarch, as you would when boiling pudding. Stir with the whisk all the time so that it does not burn and do not form lumps. Put again briefly on the stove and bring to the boil, stirring constantly.
As soon as the pudding is ready, remove it from the heat, add the sweetener and stir in.
Then let it cool down, cover with cling film so that no skin forms or stir often enough.
Add the carob gum to the 200ml milk and whip with the food processor for about 5 minutes so that it hardens like whipped cream. With the hand whisk this can take up to 15 minutes.
Line a baking dish with the first layer of shortbread, then spread the apples on top.
Now fold the false whipped cream into the pudding and distribute 2/3 of it on the apples, smooth out and put another layer of shortbread on top. Then spread the rest of the cream on top.
Then sprinkle with the brown sugar and place in the preheated oven for about 15 minutes at 180 ° C.
Then take it out, let it cool down briefly and grate a children`s bar with an apple or potato peeler and spread it over the top. It is best to put the bar briefly in the refrigerator beforehand.
Then serve, but it is also great for preparing, simply put in the refrigerator overnight or for a few hours and reheat in the microwave before serving.
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