Ingredients:
5-6 large (sour) apples
10-11 tbsp sugar (depending on how sour the apples are)
1 teaspoon cinnamon – optional
2 satchels vanilla-flavoured pudding
200 g Petit Beurre biscuits
1 cup milk
½ l sweet cream
2 tbsp icing sugar
Method:
Peel and seed the apples. Cut into thick slices
Place in a pot, add 5 tbsp sugar, 1 teaspoon cinnamon and 1 l water. Cook until the apples are soft – about 30 minutes.
Sieve the apples reserving the liquid!
Place 8 dl of the liquid in a small pot.
Mash the apples using a fork.
Cover a 20×30 cm tin with a layer of biscuits soaked in milk. Pour over with the apple puree. Top with another layer of biscuits soaked in milk.
Combine the pudding powder with 5-6 tbsp of sugar and a small amount of the cold reserved liquid. Stir lest lumps should form.
Bring the reserved 8 dl of liquid to a boil, add the pudding mixture and cook stirring until the pudding has thickened.
Pour the hot pudding over the top biscuit layer.
Leave in a cool place for several hours to cool completely.
Whip the cream and the icing sugar. Use as a decorative layer for the top of the cake.
