Mix butter,
sugar (keep 4 tablespoons behind) and flour to a dough. Roll it out into a
flat circle and put into a form. Put into the fridge for half an hour. Peel
and clean four apples and chop them. Cook them in 1/2 dl water with the lemon
juice for 15 minutes. Discard the water. Mix the raisins and lemon rind with
the cooked apples. Wash the last apple and cut into thin slices (with the
peel!). Bake the dough bottom 20 minutes in the oven at 175 degrees. Cool
down. Put the almond paste on the pie bottom and the cooked apple mixture on
top. Put the pie back in the oven for 10 minutes. Decorate with the sliced raw apple.
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Crumble the
cookies and mix with butter, press the mixture on to the base of an oven dish.
Heat 2 tablespoons cream to the boiling point and dissolve the gelatin. Melt
the chocolate with 2 tablespoons cream, add the cream cheese and mix for 2
minutes, beat in the yogurt, add the gelatin cream mixture and stir well. Beat
the remainder of the cream with the sugar, and add to the chocolate cream
cheese mix. Pour all on top of the cookie base. Refrigerate for 4 hours.
Decorate with chocolate shavings.
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