Aaron’s Apple

Place the short pastry sheet in the springform pan edge and spread with quince jelly. Divide the biscuit cake in half horizontally. Place the first half on top. Mix 20 g sugar and 2 p pudding powder, melt in 200 ml whipped cream. Bring 1 ltr apple puree to boil, remove from heat. Stir in the pudding powder solution while stirring intensively, put it on the fire again and stir until the pudding is evenly blended. Remove from heat, cool a little and pour on the bottom layer of biscuit and spread. Place second half on top. Again make the other half apple puree and pudding and pour in the same way on the top bisquit layer and spread smooth.

Put in the refrigerator to firm up.

Divide the apples into 16 narrow wedges, blanch briefly in boiling hot water with a little ascorbic acid or possibly juice of a lemon, spread evenly on the top custard layer of the cake all around, clear cake glaze over it form. Decorate edges with sliced hazelnut.

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