No baking (almost!) and not too sweet, this cake has everything going for it! Make sure you find the most chocolatey biscuits you can. Otherwise, add some cocoa powder with the butter at the beginning of the recipe.
PEEL THE APPLES, CUT THEM INTO SEGMENTS AND REMOVE THE SEEDS. Put them in a saucepan with a very small amount of water and cook over a medium heat for 10 minutes.
ONCE THE APPLES ARE NICE AND SOFT, PURÉE THEM UNTIL SMOOTH IN A BLENDER, THEN LET THEM COOL.
CRUSH THE BISCUITS AND COMBINE THEM WITH THE BUTTER. Line the bottom of a spring-form cake tin with this mixture. Press down well, then place the tin in the fridge for 2 hours to harden the base.
WHIP THE CREAM AND MASCARPONE WITH AN ELECTRIC BEATER UNTIL LIGHT, THEN MIX IN THE COFFEE AND ICING SUGAR.
SPREAD THE CHESTNUT SPREAD OVER THE BISCUIT BASE, THEN ADD A LAYER OF APPLE PURÉE ON TOP. Top off with the coffee-flavoured whipped cream and serve.
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