Apple Mustard Pie

For the breadcrumbs, warm butter or light butter in a frying pan. Put the dry (hard) bread into a plastic bag, crush it with a frying pan or rolling pin or grate the bread with a grater or grind it in a cutter. Add crunchy breakfast cereals, sugar and cinnamon. Toast in butter until light brown. Set aside a little for garnish.

For apple puree, quarter apples, remove core, cut into slices. Add remaining ingredients, soften apple slices, remove spices, pass compote through passe-vite.

For the cream, mix all ingredients well.

Line a cake springform pan with parchment paper. Spread the crumbs evenly in the pan to a height of 1 cm. Then alternate layers of cream, apple puree and crumbs, ending with apple puree. Form small rondels with the crumbs set aside and garnish the cake with them.

Bake at 180 °C for about half an hour in the middle of the heated oven. Cool in the pan for one night. Carefully loosen the cake from the edge of the mold with a kitchen knife and place it on a plate.

and use a little less sugar.

(*) Sufficient for a cake springform pan of 18cm

delicious bread dishes

Tip: stock up on high-quality spices – it pays off!

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