Ingredients

approx. 20 long sponge cakes
1.5 kg apples
1 teaspoon cinnamon
2 peach jellies
200 ml water
500 ml 30% whipping cream
2 tablespoons powdered sugar
2 cream fixes
150 g cereal cookies
50 g butter

Preparation

1. Peel and dice the apples. Transfer to a heated pan, pour in water and simmer for a while.
2. Then add cinnamon, mix.
3. Finally pour in 2 peach jellies, mix thoroughly and set aside until slightly set.
4. Line a 24×24 cm baking tin with baking paper. Place long sponge cakes on the bottom.
5. Spread applesauce over the biscuits.
6. Whip the heavy cream with powdered sugar mixed with cream fixer until stiff. Spread over the apples.
7. Crumble the cereal cookies and mix with melted butter. Sprinkle the cake with the prepared “crumble”.
8. Put the cake in the fridge, preferably overnight.
9. Sprinkle with powdered sugar before serving.