Mix butter, sugar (keep
4 tablespoons behind) and flour to a dough. Roll it out into a flat
circle and put into a form. Put into the fridge for half an hour. Peel
and clean four apples and chop them. Cook them in 1/2 dl water with
the lemon juice for 15 minutes. Discard the water. Mix the raisins and
lemon rind with the cooked apples. Wash the last apple and cut into
thin slices (with the peel!). Bake the dough bottom 20 minutes in the
oven at 175 degrees Celsius. Cool
down. Put the almond paste on the pie bottom and the cooked apple mixture
on top. Put the pie back in the oven for 10 minutes. Decorate with the
sliced raw apple.
Crumble the cookies
and mix with butter, press the mixture on to the base of an oven dish.
Heat 2 tablespoons cream to the boiling point and dissolve the gelatin.
Melt the chocolate with 2 tablespoons cream, add the cream cheese and
mix for 2 minutes, beat in the yogurt, add the gelatin cream mixture
and stir well. Beat the remainder of the cream with the sugar, and add
to the chocolate cream cheese mix. Pour all on top of the cookie base.
Refrigerate for 4 hours. Decorate with chocolate shavings.