Biscuit cake with apples, vanilla custard and walnuts

Name: Biscuit cake with apples, vanilla custard and walnuts
Ingredients: 400 g Petit Beurre biscuits; 6-7 large apples (approximately 1.2 kg); 2 tablespoons oil; 6-7 tablespoons sugar; 700 ml milk; 4 egg yolks; 2 tablespoons starch; 5 tablespoons sugar; 1 vial vanilla essence; 130 g walnuts; 5-6 tablespoons sugar

Dessert - Biscuit cake with apples, vanilla custard and walnuts by Evanghelina C. - Recipia

Chill the custard and apples before assembling; biscuit cake with apples, vanilla custard and walnuts is served cold. The custard and apples sit between two layers of biscuits, with caramelized walnuts forming a crunchy layer on top. I cut it cold into narrow rectangles, with the walnut layer on top. Prep: 30 minutes. Cook: 20 minutes. Rest: 300 minutes. Total time: 350 minutes. Servings: 20. Approximately 260 kcal and 4 g protein per serving.

Ingredients

400 g Petit Beurre biscuits
6-7 large apples (approximately 1.2 kg)
2 tablespoons oil
6-7 tablespoons sugar

For the vanilla custard

700 ml milk
4 egg yolks
2 tablespoons starch
5 tablespoons sugar
1 vial vanilla essence

For the caramelized walnuts

130 g walnuts
5-6 tablespoons sugar

Preparation

1. Pour 600 ml of milk into a pot and heat over low heat for 8 minutes, until hot. Mix the starch and 2 tablespoons of sugar with the other 100 ml of milk, and beat the egg yolks with the remaining 3 tablespoons of sugar. 2. Stir the egg yolks into the hot milk, then pour in the starch mixture, whisking constantly. Cook the custard over low heat for another 8 minutes, until thickened, then add the vanilla essence and take the pot off the heat. 3. Peel the apples and grate them coarsely. Put them in a pot with the oil and 6-7 tablespoons of sugar and cook over low heat for 7 minutes, stirring occasionally, until softened. 4. Melt 5-6 tablespoons of sugar in a small saucepan over low heat for 5 minutes, until golden. Add the walnuts and stir to coat them in caramel, then turn them out onto baking paper. 5. Leave the custard, apples and walnuts to cool for 60 minutes. Break the caramelized walnuts into pieces and pulse them briefly in a blender, leaving visible pieces. 6. Line a 26 x 39 cm pan with plastic wrap. Arrange a layer of biscuits, the apples, a second layer of biscuits and the vanilla custard; sprinkle the chopped walnuts on top. 7. Refrigerate the cake for 4 hours, then serve it cold.

Notes

Keep covered in the fridge for up to 3 days. The layers set nicely if you leave it until the next day. If you make it the day before, you can keep the chopped walnuts separate and sprinkle them on just before serving. Choose firm, slightly tart apples; very juicy varieties can leave liquid in the pan. If you see a lot of juice, cook the apples longer until they are no longer sitting in liquid, otherwise the biscuits will get too soft. Thicker Petit Beurre biscuits hold their shape better, while thin ones are harder to cut when the cake is cold. When caramelizing, sugar goes from golden to dark quickly, so stay by the saucepan. I leave the walnuts in pieces rather than turning them to powder, so you can feel them when you cut the cake. Serve a small slice with black coffee. For a gluten-free version, use 400 g of certified gluten-free biscuits; the cake also contains walnuts, milk and eggs.