Birthday! My sweetheart’s mother had a birthday and that day she came over to visit me. It happened, she didn’t want any celebration or attention for it. That must be a family thing, her son doesn’t like it and me, too, we just believe it’s a day like every other day in the year.
But nevertheless I wanted to make it just that little bit special for her. I bought some nice flowers I thought she might like and I baked a little tiny cake. The very funny thing is that the day after her birthday, it’s the birthday of her son, my sweetie. So I had to bake a second one for the not-so-special-but-special-to-me-day of my love.
I decided to make a little apple pie with a white chocolate frosting on top for his mother. It is a simple cake with a short pastry, some cinnamon apple sauce inside and covered with the short pastry. When it cooled down I melted the white chocolate and covered the top, let the chocolate run down on the sides. We loved it! Fresh, perfect without any whipped cream (but possible, made of coconut milk cream) and ideal for guests who like a more moist cake.
The cake is very similar to my apple jalousie I made some time ago. I just changed a little the recipe for the short pastry, with an egg it is much less crumbly.
Preheat the oven to 180°C/350°F and grease a cake pan (18 cm/7”).
Add all the ingredients for the crust in a bowl, mix well and work them to a ball. Put this dough ball into a saran wrap and let it stay for one hour in a cool place.
Peel and clean three apples of your choice, cut into pieces and together with the honey and cinnamon put all into a sauce pan. Cook until soft – around 15 to 20 minutes, depends by the apples. Put the apple sauce aside and let them cool.
Take the short pastry out of the fridge and unwrap the dough. Roll it out into a thin sheet, 0.5/2” thick. Cover the bottom of the cake pan and put a margin around as the filling will get around 4 cm/1.4” high.
Now pick the bottom with a fork, fill in the apple sauce and cover all with another sheet of dough. You don't need to 'fix' it really well, it will not open during baking time.
Bake it for 30 minutes or until golden outside and the tooth pick proof remains clean.
Let the cake cool out on a cake rack.
Cover the cake with the melted white chocolate and let the chocolate run down the sides. It gives a nice, unequal design.