No-bake Apple Pie Cake
DESCRIPTION
This showstopping dessert couldn’t be more effortless but rewarding to make. You can replace the fruit according to the seasons – strawberries in summer and raspberries in autumn. It takes minutes to assemble, it just needs to be made the night before to come together.
Serves 8
INGREDIENTS
300g Trewithen Dairy Cornish Clotted Cream
300g Double Cream
1 Tbsp Vanilla Extract
75g Icing Sugar
400g Shortcake Biscuits – large round biscuits work well, but any size will work
3 Large Cooking Apples e.g. Bramley – peeled, cored and diced
2 Tbsp Ground Cinnamon
50g Dark Brown Sugar
50g Trewithen Dairy Salted Butter
Blackberries to decorate
METHOD
Line a 20cm cake tin with cling film, leaving a large overhang to wrap on top.
- Melt the butter in saucepan over a medium heat and add the diced apples, cinnamon and dark brown sugar. Pop a lid on and cook gently for 3 – 5 minutes, stirring from time to time. Remove from the heat when the apples are soft but still holding their shape.
- Mix together the clotted cream with 150ml of the double cream and vanilla extract before sieving the icing sugar into the mixture. Combine thoroughly.
- Now it’s time to assemble it. Add a layer of biscuits to the tin and spread a layer of cream over the top. Add a layer of cinnamon apples, then repeat with biscuits, cream and apples, finishing with a layer of biscuits. Press it down firmly, then cover with a place a chill overnight.
- To serve, turn the tin over onto a serving plate and discard the cling film. Whip the remaining 150ml cream and spread it thickly over the top. Decorate with blackberries and serve.
