Project Description



for the base:

  • 120 g Butter

  • 140 g Digestive Biscuits

  • 50 g Hazelnut Brittle

for the topping:

  • 1 kg Kanzi® apples

  • 12 sheets Gelatin

  • 500 g Cream Cheese

  • 400 g Sour Cream

  • 2 tablespoons Vanilla Extract

  • 3 tablespoons Lemon Juice

  • 140 g Icing Sugar

  • 200 g Whipping Cream

  • 100 ml Apple Juice

  • 10 g Butter

  • 2 tablespoons Sugar

  • 1 Cinnamon Stick

  • 2 Cloves


  1. For the base, melt the butter. Crumble the zwieback biscuits finely in a blender and carefully add the butter and brittle. Cover the bottom of a spring form pan (10 inch) with baking paper. Spread the crumbs in it and press it onto the baking paper. Refrigerate.
  2. For the topping, soak 8 sheets of gelatin in cold water. Stir together the curd and sour cream, vanilla, 2 tablespoons of lemon juice and powdered sugar until it is smooth. Whip the cream.
  3. Slightly heat 5 tablespoons of apple juice in a small saucepan. After draining the gelatin, dissolve it in the juice. Mix 2–3 tablespoons of sour cream with the juice mixture. Briskly stir this mixture with the rest of the cream. Fold in the whipped cream, pour the cream on the crumb crust and chill for 1–2 hours.
  4. Soak the remaining gelatin in cold water. Peel the apples, cut into eighths and remove the seeds. Depending on the size, cut each eighth into 3–4 pieces. In a large pot, mix the butter, remaining lemon and apple juice, sugar, cinnamon stick and cloves together and bring to a boil. Stir in apples and leave covered on low to medium heat for about 15 minutes until they begin to partially disintegrate but are still slightly lumpy. Carefully stir every 5 minutes. Pour the compote into a bowl and remove cinnamon and cloves. Drain the remaining gelatin and dissolve it while stirring it into the compote. Allow the compote to cool, spread it onto the cake base, and chill the cake in the fridge for at least 2 hours.