Apple Slices with Pudding Cream

A wonderful homemade pastry, suitable for Sunday baking as well as various celebrations. It pairs well with a cup of warm drink, and on festive occasions, you can serve it with a glass of (sparkling) white wine.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 6 pieces Egg, fresh

  • 1 pinch Salt, table

  • 150 g Sugar, white

  • 1 piece Sugar, white

  • 150 g Wheat flour, white, multi-purpose

  • 50 g Koruzni škrob

  • 2 teaspoons Baking powder

  • 1.2 kg Apples, rose

Cream

  • 500 ml Milk, whole milk

  • 80 g Sugar, white

  • 2 bags Pudding, vanilla

  • 250 g Butter, unsalted

  • 40 ml Alcohol, Rum

Dressing

  • 200 g chocolate, dark

  • 200 ml Sweet cream

Steps

  1. First, prepare the thick pudding. Pour a few tablespoons of milk into a bowl and mix it smoothly with a few tablespoons of sugar and vanilla pudding powder. Place a pot on the stove and pour the remaining milk into it. Add sugar and wait for the milk to boil. Then remove the pot from the heat and mix in the milk, sugar, and pudding mixture. Return the pot to the stove and cook the pudding while continuously stirring until it thickens. Make sure there are no lumps. Let the pudding cool, stirring it well several times during cooling.

  2. While the pudding is cooling, prepare the sponge cake. Peel the apples, remove the cores, and cut them into pieces. In a bowl with an electric mixer set to the highest speed, beat the egg whites. When they start to firm up, add salt, regular and vanilla sugar, and continue beating until you get a stiff peak. Then, at a lower speed, mix in the egg yolks and flour mixed with starch and baking powder. Finally, fold in the apple pieces.

  3. Preheat the oven to 180 degrees Celsius. Grease a deep rectangular baking dish (approximately 20 x 30 cm) with butter and dust it with flour (remove any excess flour). Pour the apple batter into the dish, spread it evenly with a spatula, and smooth the top. Bake in the preheated oven for 25 to 30 minutes, then let it cool completely.

  4. Prepare the cream. Beat softened butter until fluffy with an electric mixer. Gradually add the cooled pudding, one spoonful at a time, and finally mix in the rum. Once you have a smooth and thick cream, spread it over the cooled sponge cake. Store the pastry in the refrigerator to let the cream cool and set.

  5. Break or chop the chocolate into pieces and melt it together with cream over steam. Gently stir until you get a completely smooth chocolate glaze, which you then spread evenly over the cream. Wait for the glaze to cool and set, then cut the pastry into slices, serve them on a plate, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 225.85 kcal
  • Fat: 11.22 g
    • Saturated Fat: 6.52 g
  • Carbohydrates: 27.14 g
    • Sugars: 17.78 g
  • Protein: 2.72 g
  • Fiber: 0.63 g