Description
Yes, again it is grandma - Apple pie. For the first time this option was tried in Austria, decided to share with you a basic recipe for German and Austrian Housewives. Like us, people in Europe were not wasteful and tried to use stale bread and make something delicious. And there was the recipe of our Apple grandmother, Austrian aiterhofen ( Scheiterhaufen), German ovensleeper ( Ofenschlupfer).
Ingredients
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Bakery products
200 g
-
Milk
400 ml
-
Chicken egg
6 piece
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Sugar
170 g
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Apple
600 g
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Vanilla sugar
1 tsp
-
Cinnamon
1 tsp
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Rum
1 tsp
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Salt
1 piece
-
Raisins
50 g
Cooking
Stale bread or rolls ( I prefer brioche, baked in x/p) cut into slices and dry. This can be done in the oven or to prepare in advance, like crackers.
4 eggs and 2 egg yolks mixed with 40 g of sugar, 400 ml milk, a pinch of salt and rum and whisk lightly with a whisk.
Half the mixture is poured on slices of bread and leave for 30 minutes.
Meanwhile, peel the apples and cut arbitrarily into slices (not thin).
Heat the apples until "Shine" a few minutes, gently turning occasionally.
Add 50g of sugar and melt it, about 2-3 minutes. There will be very little liquid, simmer the apples is not necessary, so they do not become soft.
Apples remove from heat and mix with cinnamon and vanilla sugar. (at this stage, add the raisins soaked in rum)
Form well lubricated with oil. I - glass shape d= 22cm, height 10 cm, had the 5g of butter.
Put into a form in layers the slices of bread and apples. The bottom and top layers of bread. I did three layers of slices of bread and two Apple.
Pour layers the second half of a mixture of milk and eggs with sugar. If liquids are not enough, you can add on top of milk.
It looks like this :)
Bake in the oven for 45 minutes at t =170*C.
Remove the pan from the oven. Tepmerature to add up to 200*C. Until the Babka cools, beat 2 protein and 80 g of sugar to stable peaks. Distribute the protein mass on the surface of the headstock using a pastry syringe/bag or spoon.
Proteins bake 8-10 minutes until Golden brown.
Get this protein layer.
Bon appetit!
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