Graham crackers – 225 grams
Butter – 100 grams
Granny Smith green apples – 4 big
Powdered cinnamon – 1/4 tsp
Sugar – 2 tbsp
Condensed milk – 1 tin
Egg white – of 3 large eggs
Lemon zest – 1 tsp
Lemon juice – 1 tbsp
Powder the graham crackers in your mixer/ grinder. Melt the butter in a large sauce pan & mix in the cracker crumbs. Stir well till the crumbs get moist. Transfer half of the crumbs to a well greased spring form pan & press gently with hand so that it forms a layer. Refrigerate for 10 minutes.
Preheat the oven to 180C.
Cook the peeled & cored apples adding 11/2 cups water for 30 minutes. Add the sugar & powdered cinnamon & mix well. Let cool; grind to a thick smooth paste. Add the condensed milk, lemon juice & zest. Beat the 3 egg whites in a clean bowl till foamy & gently fold in to the apple sauce mixture. Pour over the biscuit layer.
Sprinkle the remaining cracker crumbs on top.
Bake at 180C for 30 minutes & 170C for another 30 minutes/ till firm. Let cool to room temperature. Cut into wedges & serve.