Sbrisolona crumble cake with spelt biscuits and vanilla-flavoured apples
- 250g Stark apples, diced
- 1 vanilla pod
- 2 tbsp Alce Nero whole brown sugar
- the juice of half a lemon
- 125ml fresh cream
- 2 egg yolks
- 3.5g gelatine
- 12 - 15 Alce Nero spelt biscuits
Put the diced apple in a pan with 1 tablespoon of sugar, half the vanilla pod and a little water. Cook for 8 minutes then leave to cool. Heat the cream with the other half of the vanilla, beat the egg yolks with the sugar, then add the cream and cook in a bain-marie for 5 minutes. Add the softened and strained gelatine, then leave to cool in the fridge. Crumble the biscuits into big pieces. Blend the cream and pour it into a piping bag. Get a 20x7cm plum-cake tin, layer half of the crumbled biscuits on the bottom, then use the piping bag to layer the cream. Place the apple in the centre and add another layer of crumbled biscuits, leaving them to soak up the cream and apple.
Press down to make sure it is very compact, then move the sbrisolona to the fridge and serve after 2 hours, cut into thick slices.