Baked Apple Pie

Preheat oven to 170 degrees hot air.

Mix butter with sugar for 5 min until creamy.

Gradually add the eggs, mixing in each egg for about 30 sec.

Combine flour with nuts and baking powder and stir into the mixture.

Pour the nut mixture into a mold or baking ring (18-20 cm) and bake for about 20 min. Do not forget to test with a stick.

When cooled, cut into two layers.

Peel and finely slice the apples.

Simmer with the spices, sugar and lemon in a saucepan with very little water to cover for 5 min until soft.

Mix the vanilla pudding powder in water, add to the apples and remove the pot from the heat and let cool.

Whip the pâtisserie cream with 3 tablespoons of fine crystal sugar until quite firm.

Soak the gelatine in cold water, squeeze it out and heat it in a little lemon juice until liquid.

Mix curd cheese, yogurt, lemon and spices in a bowl until smooth.

Mix the whipped pâtisserie cream with the curd mixture. Finally, stir in the gelatin and season to taste.

Place a sponge cake base in the springform pan (with possibly cake border foil), spread with 1 tablespoon apricot jam.

Pour the cream into a piping bag and pipe some of it around the edge.

Place half of the baked apple filling in the center, cover the base with the cream.

Press the second sponge cake layer onto the cream, spread it again with jam and finish with filling and cream.

Refrigerate the cake and after the cooling time carefully remove it from the mold and, as desired

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