Lenten no-bake apple and biscuit cake

Name: Lenten no-bake apple and biscuit cake
Ingredients: 2.5 kg apples; 500 g sugar; 1,300 ml water; 4 packets vanilla pudding mix; 150 g raisins; 100 ml chocolate liqueur; 1/8 teaspoon salt; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 300 g petit beurre biscuits

Dessert - Lenten no-bake apple and biscuit cake by Mona A. - Recipia

Lenten no-bake apple and biscuit cake gets its unusual note from raisins soaked in chocolate liqueur, and it comes together in layers without an oven. The hot apple cream with vanilla pudding is spread over the biscuits, and after a few hours in the fridge the dessert cuts into soft slices, with the layers still visible. I choose firm apples so they soften without losing their shape. Prep: 25 minutes. Cook: 18 minutes. Rest: 4 hours. Total time: 4 hours and 43 minutes. Servings: 12. Approximately 490 kcal and 3 g protein per serving.

Ingredients

2.5 kg apples
500 g sugar
1,300 ml water
4 packets vanilla pudding mix
150 g raisins
100 ml chocolate liqueur
1/8 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
300 g petit beurre biscuits

Preparation

1. Cut the apples into small cubes. Soak the raisins in 100 ml of chocolate liqueur for 20 minutes. 2. Bring 1,000 ml of water to a boil with the sugar and apples. Boil for 15 minutes, until softened but the cubes still hold their shape. 3. Dissolve the powder from the 4 packets of vanilla pudding in 300 ml of cold water. Pour it over the apples and boil for 3 minutes, stirring constantly, until thickened. Remove the pan from the heat and add the drained raisins, salt, vanilla extract and cinnamon. 4. Arrange the biscuits in a 26 cm springform cake pan and brush them with the liqueur left from soaking the raisins. Spread a layer of hot cream over them, then continue with layers of biscuits and cream. Finish with cream. 5. Leave the cake to cool for 1 hour, then refrigerate it for 3 hours before serving.

Notes

Firm, slightly tart apples hold their shape better; mealy ones soften quickly and can make the cream less chunky. The liqueur is not boiled, so you can replace it with 100 ml of apple juice, used to soak the raisins and brush the biscuits. For a gluten-free version, use 300 g of gluten-free biscuits and check the pudding packets too; regular petit beurre biscuits contain gluten. I cut it into small squares, because the soft layers hold together better in compact portions. A slice goes well with black tea. Keep the cake covered in the fridge and eat it within 3 days.