Level: Easy
Servings: 6
Preparation: 30 min
Cooking: 40 min
Ingredients
- 12 chocolate cookies
- 1 cup almond flour
- 5 tbsp Vermont Cultured Butter Unsalted
- 2 golden apples
- 1/4 cup sugar
- 4 egg yolks
- 1/4 cup Vermont Creme Fraiche
- 2 (8 oz.) containers of Vermont Fromage Blanc
- 4 egg whites
Preheat oven to 350 degrees. In a large bowl crush cookies to make a powder. Add almond flour and 3 tablespoons of butter. Mix thoroughly creating a crumbly dough. Press the mixture evenly into the bottom of a 9 inch springform pan. Cool in refrigerator 30 minutes. Peel and thinly slice apples. Cook in a pan with remaining butter until caramelized. Let cool and then place on top of cookie crust. In a large bowl mix sugar, egg yolks, Creme Fraiche and Fromage Blanc. In a small bowl beat egg whites until stiff peaks form. Add a pinch of salt. Carefully fold egg whites into the mixture and then spread on top of the apples. Bake 40 minutes and cool overnight.
