Apple gateau recipe
information
Preparation time: 20 minutes, plus chilling,
Cooking time: 20 minutes,
Oven temperature: 190 °C, 375 °F, gas 5,
Calories: 134 per portion
ingredients
2 teaspoons powdered gelatine
2 tablespoons water
450 g (1 lb) cooking apples, peeled, cored and sliced
grated rind and juice of 1/2 lemon
artificial sweetener, to taste
1 egg yolk
4 tablespoons muesli cereal
25 g (1 oz) low-fat spread
2 dessert apples, sliced
150 ml (1/4 pint) apple juice
2 tablespoons water
450 g (1 lb) cooking apples, peeled, cored and sliced
grated rind and juice of 1/2 lemon
artificial sweetener, to taste
1 egg yolk
4 tablespoons muesli cereal
25 g (1 oz) low-fat spread
2 dessert apples, sliced
150 ml (1/4 pint) apple juice
method
1. Dissolve 1 teaspoon of the gelatine in the water in a bowl over a saucepan of gently simmering water.
2. Poach the cooking apples with the lemon rind and juice and a few tablespoons of water until tender. Add sweetener to taste and beat in the egg yolk. Stir in the gelatine.
3. Bake the muesli in the oven for 8 minutes. Mix with the low-fat spread while still hot. Spread the muesli over the base of a loose-bottomed 18 cm/7 inch cake tin. Chill for 30 minutes.
4. Poach the dessert apple slices gently in the apple juice for about 3 minutes; remove carefully and drain on absorbent kitchen paper.
5. Dissolve the remaining gelatine in 2 tablespoons of the apple juice in a bowl over a saucepan of gently simmering water. Stir in the remaining apple juice.
6. Spread the apple puree over the muesli base; arrange the apple slices on top. Spoon over the apple juice glaze and chill for 4 hours.
2. Poach the cooking apples with the lemon rind and juice and a few tablespoons of water until tender. Add sweetener to taste and beat in the egg yolk. Stir in the gelatine.
3. Bake the muesli in the oven for 8 minutes. Mix with the low-fat spread while still hot. Spread the muesli over the base of a loose-bottomed 18 cm/7 inch cake tin. Chill for 30 minutes.
4. Poach the dessert apple slices gently in the apple juice for about 3 minutes; remove carefully and drain on absorbent kitchen paper.
5. Dissolve the remaining gelatine in 2 tablespoons of the apple juice in a bowl over a saucepan of gently simmering water. Stir in the remaining apple juice.
6. Spread the apple puree over the muesli base; arrange the apple slices on top. Spoon over the apple juice glaze and chill for 4 hours.
serving amount
serves 4
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