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1
For the stewed apples: Slice the apples into thin quarter rounds.
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2
Put the apples, sugar and apple peels in a dish and cover with cling film.
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3
Microwave at 600 W for about 4 minutes.
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4
The moisture comes from the apples like this, 2 to 3 cm at the bottom.
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5
Peel off the cling film and microwave again at 600 W for about 4 minutes.
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6
After 2 minutes, take out the dish and stir the contents well.
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7
Once you've finished microwaving, the moisture should have evaporated.
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8
(if there's still some moisture leftover, microwave again.)
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9
Stir quickly and leave to cool.
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10
After the apples have cooled down, chill in the fridge.
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11
In half a day or overnight, the apples will be coloured pink like this.
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12
Discard the peels.
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13
I like to eat a generous portion of the apples with yogurt.
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14
I divided it into 2 portions and froze the leftovers.
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15
Crush the biscuits finely in a food processor (or bash in a plastic bag with a rolling pin).
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16
Add the melted butter and spread the mixture on the bottom of the cake tin.
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17
Leave all the ingredients at room temperature.
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18
Grease the cake tin with butter.
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19
Microwave the sweet potato and peel to obtain 200 g.
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20
Make the filling: Put all the ingredients in a mixer and mix until smooth.
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21
If the mixer becomes stuck, adjust the content with a plastic spatula.
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22
Add the stewed apples and stir quickly.
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23
Pour the filling into the cake tin.
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24
Bake for about 50 minutes in an oven pre-heated around 160-170C.
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25
I baked half of the listed ingredients into a 15 cm round cake tin.
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26
I sprinkled diced almonds along the sides before baking.
