Ingredients:
250 g Lotus biscuits
100 g melted butter
40 ml milk
2 apples, peeled and sliced
2 tbsp butter
2 tbsp sugar
400 ml milk
40 g sugar
8 g vanilla sugar or vanillin
1 egg yolk
4 tbsp cornstarch (50 g)
200 ml sweetened whipping cream
Powdered sugar for dusting
Directions:
Prepare the base:
Crush 250 g of Lotus biscuits and combine with 100 g melted butter and 40 ml milk.
Press half the biscuit mixture into a 22 cm mold and refrigerate for a few minutes.
Cook the apples:
In a pan, melt 2 tbsp butter and add sliced apples with 2 tbsp sugar.
Cook on low heat for 5 minutes until softened. Set aside to cool.
Make the cream filling:
In a pot, heat 400 ml milk, 40 g sugar, 8 g vanilla sugar, and 1 egg yolk.
Stir in 4 tbsp cornstarch and cook until thickened.
Let the mixture cool, then fold in 200 ml sweetened whipping cream.
Assemble the dessert:
Pour the cooled cream over the biscuit base and layer with cooked apples.
Top with the remaining half of the biscuit mixture.
Chill in the fridge for 2-3 hours.
Finish:
