Almond curd pudding with applesauce

For 4 people
  • 500 g potatoes
  • 1 untreated lemon
  • 4 Apples
  • 120 g Sugar
  • 1 Package Vanillin-Sugar
  • 2 Eggs (size M)
  • 1 pinch salt
  • 250 g Lean quark
  • 200 g flour
  • 2 level tablespoons of cornstarch
  • 1 TL Baking powder
  • 150 g Almond flakes
  • 50 g clarified butter
  • 1 TL ground cinnamon
  • Lemon balm
  • flour
50 minutes
light
1.
Wash potatoes in boiling Cook the water for about 20 minutes, drain, rinse and peel. It is best to chill overnight
2.
Wash the lemon, rub dry, rub off the peel. Halve the lemon and squeeze out the juice. Peel and quarter apples, remove core and cut apple quarters into small pieces. Caramelize 50 g of sugar in a saucepan, add apple pieces, deglaze with lemon juice and simmer for about 8 minutes. Remove from the stove and puree lightly
3.
Finely grate the potatoes. Add the lemon zest, vanilla sugar, 50 g sugar, eggs, salt and quark and stir. Mix the flour, starch and baking powder, add to the quark mass and knead into a smooth dough using the dough hook of the hand mixer. Shape the dough into 16 balls of the same size with well-floured hands and flatten them a little. Put the almond flakes in a plate. Turn the cookies in it and press them lightly
4.
Melt half of the clarified butter in a large non-stick pan. Fry the almond biscuits one after the other with the remaining clarified butter for about 5 minutes until golden brown. Mix 20 g sugar with cinnamon and sprinkle the finished almond biscuits. Serve the almond biscuits with apple compote, dust with powdered sugar and decorate with lemon balm
5.
Waiting time approx. 12 hours
1 person approx.:
  • 920 kcal
  • 3860 kJ
  • 27 g Protein
  • 38 g fat
  • 116 g carbohydrates

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