Description
Coupe smoothly sways to the sound of wheels, and a spoon in a glass of tea jingled to the beat. The train passes one station after another, to villages, fields and forests. The pen scratching across the paper, bringing the letters and words in the track log. And around the wagon spreads the smell of Apple-walnut baking with cinnamon...
Ingredients
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Apple
1 piece
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Chicken egg
2 piece
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Sour cream
120 ml
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Walnuts
35 g
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Almonds
35 g
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Powdered sugar
25 g
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Vanilla sugar
0.5 tsp
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Cinnamon
0.5 tsp
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Raisins
2 Tbsp
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Cranberry
1 Tbsp
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Sugar
1 tsp
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Liqueur
2 Tbsp
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Butter
Cooking
In a bowl crack eggs, add to them the sugar, vanilla sugar and cinnamon.
Whisk until smooth.
Add sour cream (or cream).
Now add ground nuts, blackcurrant liqueur and beat again.
Molds (in this case — cast-iron ramekins) grease with butter.
Peel the Apple skin, core and cut into thin slices. Put them in greased molds. On top add raisins, dried cranberries and ginger sugar. Ginger sugar came to me as a byproduct of cooking "Candied ginger" from Larissa (the stall): http://www.povarenok.ru/recipes/show/46894/ (details in the comments to this recipe).
Pour on top of the egg mass and put on 20 minutes in a preheated 180 degree oven. Cap better not to cover.
Take out from oven and slightly cool. Flan a little settle — as it should be. Sprinkle the top with dried cranberries and powdered sugar. Served with hot tea.
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