2 1/2 cups cold, stewed apple, flavored
with lemon rind, cinnamon and cloves to taste
Topping
125g low fat cream cheese
2 tsp sugar
rind 1/2 lemon, finely grated
125g ricotta cheese
1/4 tsp ground cinnamon
Decoration
50g chopped pecans
Method :
Biscuits
- Sift flour into bowl. Return bran to sifted flour. Soften cheese, and
beat with a spoon until smooth. Add egg and vanilla and beat again. Add
sugar and mix well. Gradually blend flour into cheese mixture until a
soft dough is formed. Turn out onto a floured board and knead into a
ball. Divide into there. Shape and roll into rounds approximately 25cm
(10 in) in diameter, making them as equal as possible. Lift onto very
lightly greased baking trays. Bake for 12 minutes until cooked through
and light brown. Remove and cool on cake racks.
Filling
- Add lemon rind, cinnamon and cloves (to taste) to cold, stewed
apple. Mixture should be fairly firm.
Topping
- Soften low fat cream cheese until smooth. Add sugar, lemon rind,
ricotta and cinnamon and mix well.
Assembly
- Place one biscuit round on serving plate. Cover with half the
apple. Cover with the second round, spread with the remainder of the
apple, then place third round on top. Spread topping mixture on top and
sides of cake. Sprinkle with pecans, cover with plastic film and
refrigerate for at least 24 hours. Cut into wedges to serve.
Refrigerate
this glorious cake for a day before you serve it so that it is easy to
cut and the filling has developed its full flavor.