Apple pie with punch cream

For 16 pieces
  • 5 eggs (size M)
  • 240 g Sugar
  • 1 packet vanillin sugar
  • 100 g flour
  • 25 g cornstarch
  • 2 TL Baking powder
  • 750 g sour apples
  • 3 EL Lemon juice
  • 5 EL Rum
  • 1 Packet 'Vanilla flavor' pudding powder
  • 400 ml clear apple juice
  • 1 TL ground cinnamon
  • 8 sheets gelatine
  • 3 Egg yolk (size M)
  • 125 ml dry red wine
  • 1 cinnamon stick
  • 2 star anise
  • 2 cloves
  • 200 g whipped cream
  • 100 g marzipan raw mass
  • baking paper
90 minutes
light
1.
Separate 3 eggs . Beat egg whites with 3 tablespoons of water until stiff. Sprinkle in 100 g of sugar and vanilla sugar. Gradually knock in the egg yolks. Mix the flour, cornstarch and baking powder, sift into the egg foam mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in a preheated oven (electric stove: 200 ° C / convection: not suitable / gas: level 3) for 20-25 minutes. Sponge cake outTake from the oven and let cool down on a wire rack. In the meantime, peel and halve the apples, cut out the core. Roughly dice the apples. Drizzle with lemon juice and rum. Mix the pudding powder, 40 g sugar and 6 tablespoons apple juice. Bring the remaining apple juice and apple cubes to the boil and simmer for 10 minutes in a closed pot. Stir in the mixed powder and cinnamon. Let boil for 1 minute, remove from heat. Let cool down briefly. In the meantime, cut the biscuit in half horizontally. Place a cake ring around the bottom. Spread the apple compote evenly on top. Place the top base on it, press down a little and chill. In the meantime, soak the gelatine. Separate 2 eggs. Beat egg whites until stiff, sprinkling in 25 g of sugar. Beat 5 egg yolks and 75 g sugar with the whisk of the hand mixer until thick and creamy. Bring the wine, cinnamon, star anise and cloves to the boil, allow to cool a little and pour through a sieve. Squeeze out the gelatine and dissolve it in the wine. Add to the egg yolk mixture and stir in. Chill for 5 minutes. Meanwhile whip the cream until stiff. Fold the cream and egg whites into the wine mass. Distribute the wine mixture evenly on the top sponge cake, smooth out and refrigerate for 2 hours. Roll out the marzipan into a strip (8 x 41 cm). Remove the cake from the cake ring. Cover with marzipan. Press in the protruding edge like a frill. If necessary, decorate with apple balls, star anise and cinnamon
2.
Wait approx. 2 hours
1 piece approx.:
  • 260 kcal
  • 1090 kJ
  • 6 g protein
  • 9 g fat
  • 33 g carbohydrates

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