The sponge cake base makes this apple pie heavenly light and is gluten-free thanks to the two types of flour. Curd cheese and flaked almonds with their high protein content contribute to muscle maintenance; calcium is important as a mineral for bone health.
If you don't have to or don't want to bake gluten-free, you can also replace the types of flour used with "conventional" flour, such as spelt flour. A few mint leaves for the garnish add an extra touch of freshness to the apple pie.
- For the topping
- 750 grams Apple
- 1 packet vanilla pudding mix (for 500 ml of milk)
- 450 milliliters Apple juice
- 2 tablespoons sugar
- 250 grams Whipped cream
- 100 grams Quark
- 1 tablespoon powdered sugar
- 2 tablespoons Advocaat (or eggnog)
- 2 tablespoons toasted slivered almonds
- Parchment paper (for the tart pan)
For the base, preheat the oven to 180°C (approximately 350°F). Line the tart pan with parchment paper. Separate the eggs. Whip the egg whites with a pinch of salt until stiff. Beat the egg yolks with sugar until fluffy. Sift the flour over the egg whites and fold together. Then, fold into the egg yolk mixture. Pour batter into the mold. Bake for about 15 minutes. Let cool slightly in the mold, then cool completely on a wire rack.
For the topping, rinse, peel, quarter and core the apples. Cut the apple quarters into thin slices. Combine the custard powder with enough apple juice to just moistened. Bring the remaining apple juice to a boil with the sugar. Stir in the moistened custard powder. Transfer the custard mixture to a bowl, fold in the apple slices and let cool. Place the pie crust in a cake ring. Evenly spread with the apple cream and refrigerate 2 - 3 hours.
Remove the cake ring. Whip the cream, quark and powdered sugar and dollop over the tart. Drizzle with liqueur and sprinkle with toasted slivered almonds before serving.