en de it
apfelauflauf-krone

Baked apple pudding

Tasty baked apples with cranberry jelly

Preparation

Peel, core and halve the apples. Replace the cores with a little cranberry jam. Put the apples in a baking tin and spread over one dessertspoon of cream. Beat the butter with the sugar and egg yolks until creamy. Tear the white bread into chunks and mix with the almonds, lemon peel, vanilla and cinnamon; pour the tepid milk over the whole. Mix thoroughly into a mush. Add the butter, egg mixture and one dessertspoon of cream and mix everything thoroughly. Beat the egg white until stiff and fold into the mixture. Pour this mixture over the apples and bake for about 1 hour in an oven preheated to 160°C.

Beer recommendation
We recommend the variety Heller Bock

Wine recommendation
We recommend Gewürztraminer passito.

Ingredients for

2 servings
4 servings
8 servings
2 South Tyrolean apples (sour varieties)
50 g stale South Tyrolean white bread (e.g. white rolls)
½ dsp cranberry jam
35 g butter
25 g sugar
2 egg yolks
⅛ l tepid milk
25 g almonds, ground
Cinnamon
Peel of one lemon, grated
Core of a vanilla pod
2 egg whites
1 dsp cream
4 South Tyrolean apples (sour varieties)
100 g stale South Tyrolean white bread (e.g. white rolls)
1 dsp cranberry jam
70 g butter
50 g sugar
3 egg yolks
¼ l tepid milk
50 g almonds, ground
Cinnamon
Peel of one lemon, grated
Core of a vanilla pod
3 egg whites
2 dsp cream
8 South Tyrolean apples (sour varieties)
200 g stale South Tyrolean white bread (e.g. white rolls)
2 dsp cranberry jam
140 g butter
100 g sugar
6 egg yolks
½ l tepid milk
100 g almonds, ground
Cinnamon
Peel of one lemon, grated
Core of a vanilla pod
6 egg whites
4 dsp cream
krone
This recipe comes from
Franzelin family
Piazza Principale 4, 39040 Aldino