Ingredients
- 200 grams Cream cheese
- 200 grams Sweet potatoes (peeled after microwaving)
- 2 Eggs
- 50 ml Milk
- 50 ml of each Heavy cream and yogurt
- 50 to 70 grams Sugar
- 1 tbsp Lemon juice
- 1 tbsp Plain flour
- 2 small ones Jonathan apples
- 2 to 4 tablespoons Sugar
- 80 grams Biscuits
- 30 grams Butter
Instructions
- For the stewed apples: Slice the apples into thin quarter rounds.
- Put the apples, sugar and apple peels in a dish and cover with cling film.
- Microwave at 600 W for about 4 minutes.
- The moisture comes from the apples like this, 2 to 3 cm at the bottom.
- Peel off the cling film and microwave again at 600 W for about 4 minutes.
- After 2 minutes, take out the dish and stir the contents well.
- Once you've finished microwaving, the moisture should have evaporated.
- (if there's still some moisture leftover, microwave again.)
- Stir quickly and leave to cool.
- After the apples have cooled down, chill in the fridge.
- In half a day or overnight, the apples will be coloured pink like this.
- Discard the peels.
- I like to eat a generous portion of the apples with yogurt.
- I divided it into 2 portions and froze the leftovers.
- Crush the biscuits finely in a food processor (or bash in a plastic bag with a rolling pin).
- Add the melted butter and spread the mixture on the bottom of the cake tin.
- Leave all the ingredients at room temperature.
- Grease the cake tin with butter.
- Microwave the sweet potato and peel to obtain 200 g.
- Make the filling: Put all the ingredients in a mixer and mix until smooth.
- If the mixer becomes stuck, adjust the content with a plastic spatula.
- Add the stewed apples and stir quickly.
- Pour the filling into the cake tin.
- Bake for about 50 minutes in an oven pre-heated around 160-170C.
- I baked half of the listed ingredients into a 15 cm round cake tin.
- I sprinkled diced almonds along the sides before baking.
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