• Digestive Biscuit Base:
• 1 ½ cups Graham crackers crumbs
• 1/3 cup melted butter
• 1 tsp cinnamon
• Apple filling:
• 100 ml. fresh milk
• 3 tbsp sugar
• 1 egg yolk
• 1 green apple (diced, boiled with 3 tbsp water and pureed)
• 1 cup Heavy cream whipped with 2 tbsp powder sugar
• 1/4 lemon juice and zest
• 1 green apple , diced
• 1 tsp. apple liquor (optional) ( I didn’t use it)
• 1 ½ tbsp gelatine powder + 60 gm. Water (sprinkle gelatine over water and set aside to soften)
• Topping:
• 1 green apple, thinly cut into wedges
• 1 envelope green apple jelly.

Crust:

Blend biscuit till fine and cinnamon and add in melted butter. Mix thoroughly and press into an 8? cake ring with a base below. Bake in a 375F preheated oven and cool completely.

Apple filling:

Bring milk and sugar to boil. Let cool slightly and add in egg yolk stirring till combined. Add in apple puree, gelatine mixture, diced apples, lemon juice, lemon zest, apple liquor if using. Fold in whipped cream and pour over the cooled crust. Chill 4-5 hours or overnight.

For the topping:

Arrange apple wedges over the top of the child cake. Prepare jelly as instructed, let cool and then carefully pour just enough amount to cover almost to the top of the apple wedges. Chill again for 2-3 hours