Here we go 
(No bake) Apple-Christmas cake / Dessert
Base:
- 250 g gluten-free spiced speculoos (there are ready-made ones from Schär, but I baked some myself, see recipe below
):
Fat for the springform pan (if you want to make a Dessert, you can also use nice glasses)
Filling:
- 700 g apples
- 500 ml apple juice
- Raisins (if desired, I know opinions differ here
)
- 2 sachets of gluten-free vanilla pudding powder
- 100 g raw cane sugar (this was a little too sweet for me personally, I would use less sugar next time)
Cream:
- approx. 200 g coconut yoghurt
- approx. 200 g coconut cuisine (it is like creme fraiche but vegan)
- 1 sachet of vanilla sugar
- Sweeten to taste (it's more of a “fresh” balance to the sweet apple mixture, so don't make it too sweet)
- Gelatine (for 500 ml liquid, I used 1 pack of “instant gelatine”, which is quicker and easier to work with)
Crumble the spiced speculoos (in a bag or with a food processor), mix with the butter and press firmly into a greased springform pan. (You can also use individual nice glasses if it is intended as a dessert). Place in the fridge until firm.
Peel the apples (not necessarily), cut into eighths and chop into small pieces (or chop with a food processor). Mix the custard powder with a little apple juice. Bring the apple pieces to the boil with the remaining apple juice, sugar and vanilla sugar, reduce slightly, then remove from the heat and stir in the mixed custard powder, bring to the boil again. Pour the mixture onto the biscuit base and leave to set overnight in the fridge.
(I let the mixture cool down a little before pouring, so that the butter (used in the base) doesn't melt immediately )
Mix the coconut yoghurt, coconut cuisine and vanilla sugar, mix with the gelatine of your choice and spread over the apple mixture. Decorate as desired. I decorated it with a little cinnamon and the homemade speculoos stars.
Enjoy
(No bake) Apple-Christmas cake / Dessert
Base:
- 250 g gluten-free spiced speculoos (there are ready-made ones from Schär, but I baked some myself, see recipe below
):- 100 g butterAs @Ollie would say Day 0
SPECULOOS RECIPE
- 125 g butter, room temperature
- 125 g raw cane sugar
- 1 pinch of salt
- 3 tbsp speculoos spice
- 3 drops bitter almond baking flavoring
- 1 egg
- 180 g gluten-free flour
- 100 g almonds (you can also use already ground almonds, I prefer to use whole almonds and roast them before chopping, this gives a better taste - IMPORTANT: allow to cool before chopping and adding to the other ingredients)
Place the butter, sugar, salt, speculoos spice and bitter almond flavoring in a bowl and beat until fluffy. Then add the egg and mix.
Add the flour and ground almonds and knead into a smooth dough. Now form the dough into a ball, wrap in cling film and place in the fridge for 2 hours (I left it in overnight)
If you only need the speculoos for the cake above, you can simply roll out the dough and bake it on a baking tray. I only cut out a few stars and baked them individually to use later as decoration on the cake. But there are actually also extra speculoos molds (I tried it once, but it didn't really work
Preheat the oven to 170 °C fan.
The tins need 14 minutes and the tray 14-17 minutes with visual contact!
Fat for the springform pan (if you want to make a Dessert, you can also use nice glasses)
Filling:
- 700 g apples
- 500 ml apple juice
- Raisins (if desired, I know opinions differ here
)- 2 sachets of gluten-free vanilla pudding powder
- 100 g raw cane sugar (this was a little too sweet for me personally, I would use less sugar next time)
Cream:
- approx. 200 g coconut yoghurt
- approx. 200 g coconut cuisine (it is like creme fraiche but vegan)
- 1 sachet of vanilla sugar
- Sweeten to taste (it's more of a “fresh” balance to the sweet apple mixture, so don't make it too sweet)
- Gelatine (for 500 ml liquid, I used 1 pack of “instant gelatine”, which is quicker and easier to work with)
Crumble the spiced speculoos (in a bag or with a food processor), mix with the butter and press firmly into a greased springform pan. (You can also use individual nice glasses if it is intended as a dessert). Place in the fridge until firm.
Peel the apples (not necessarily), cut into eighths and chop into small pieces (or chop with a food processor). Mix the custard powder with a little apple juice. Bring the apple pieces to the boil with the remaining apple juice, sugar and vanilla sugar, reduce slightly, then remove from the heat and stir in the mixed custard powder, bring to the boil again. Pour the mixture onto the biscuit base and leave to set overnight in the fridge.
(I let the mixture cool down a little before pouring, so that the butter (used in the base) doesn't melt immediately
)Mix the coconut yoghurt, coconut cuisine and vanilla sugar, mix with the gelatine of your choice and spread over the apple mixture. Decorate as desired. I decorated it with a little cinnamon and the homemade speculoos stars.
Enjoy
