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Apple pie

Author
Cookinero 10 Nov 2022
16400
Apple pie

Cake for those who follow the figure and adhere to proper nutrition. Dough without flour and butter.

How to cook Apple pie

Step 1

apple pie

Combine the flakes with powdered sugar and grind into flour. Beat egg whites with sugar until stiff peaks. We combine the flakes with the protein mass.

Step 2

apple pie

Spread in a thin layer on a baking sheet lined with baking paper. Bake at 160°C for 15-20 minutes.

Step 3

apple pie

Using a round cutter, cut out the base for the cake.

Step 4

apple pie

Now let's make apple mousse. To do this, peel and cut the apples. Pour water into a saucepan and add apples. Put on fire and heat until soft.

Step 5

apple pie

Grind in a blender into a puree, add sugar, cinnamon and semolina, mix and cook for another 5 minutes. Beat with a mixer until fluffy. Dissolve gelatin in water and add to the apple mixture, beat again and cool to room temperature.

Step 6

apple pie

Now we collect our cakes, for this we put apple mousse on each circle of the base and connect them in pairs. We send it to the refrigerator for 2-3 hours. Well, that's all, our diet cake is ready.

Step 7

apple pie

Serve to the table and enjoy!

Apple pie - FAQ About Ingredients, Baking Time and Storage

Yes, you can use coconut sugar, erythritol, or stevia as a lower-calorie alternative. Keep in mind that texture and sweetness levels may vary slightly.
The cake will stay fresh for up to 3 days in an airtight container in the refrigerator. For best texture, consume within 48 hours.
Absolutely! Substitute the flakes with gluten-free oats or almond flour, and ensure your semolina is gluten-free (or replace with cornmeal).
Serve chilled with a dusting of cinnamon or a dollop of whipped cream. It pairs wonderfully with vanilla ice cream or a drizzle of caramel sauce.
Yes, you can freeze individual portions for up to 1 month. Thaw in the refrigerator overnight before serving for best consistency.
Use a glass or jar lid as an impromptu cutter, or carefully slice the baked layer into squares for a rustic presentation.
Replace egg whites with aquafaba (chickpea brine) whipped to stiff peaks, and use agar-agar instead of gelatin for setting the mousse.
Ensure you're using the correct gelatin-to-liquid ratio and allow adequate cooling time. If issues persist, try chilling the mixture for longer before assembling.

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