Summary

Ingredients

For the bottom: (crumbly bottom)

• 150 g amarettini (alternatively ladyfiners)
• 150 g butter
• 100 g wholemeal shortbread biscuits (alternatively normal shortbread biscuits or rusks)

For the topping: (apple mass)

• 1 kg apples
• 1 lemon (s), juice it
• 150 grams sugar
• 1 packet vanilla sugar
• 1 pack almond pudding powder for cooking (alternatively cream or vanilla pudding)
• 2 medium egg (s)
• 150 ml water

Also: (for the whipped cream)

• 400 g cream
• 1 packet vanilla sugar
• 1 pck

For decoration:

• Chocolate shavings as desired
• Chocolate decor (chocolate ornaments) as desired

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Instructions

1. Melt the butter in a saucepan and then let it cool down.
2. Put both types of biscuits in a freezer bag and seal it. First coarsely chop the biscuits with your hands and then finely chop them with a rolling pin. Then pour into the now cooled, liquid butter and mix everything together thoroughly.
3. Grease a springform pan (26 cm diameter), line the base with baking paper, spread the crumbs on top and then press firmly with your hands.
4. Peel the apples - optionally quarter and core them - and grate. Squeeze the lemon and pour the juice over the grated apples.
5. Put the grated apples in a saucepan, add the sugar, vanilla sugar, pudding powder, the beaten eggs and 150 ml of water. Bring to the boil, stirring constantly, and then simmer on reduced heat for about 3 minutes. Then take it off the stove and let it cool down.
6. Distribute the cooled apple mixture evenly on the crumble base.
7. Now whip the cream until stiff and pour in the previously prepared mixture of whipped cream and vanilla sugar. Pour the cream onto the cooled apple mixture, distribute it evenly and smooth it out. Then decorate the top with grated chocolate and / or chocolate ornaments.