Description
Delicate Apple mousse with crispy batter - a real autumn treat!
Ingredients
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Flour
150 g
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Sugar
200 g
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Butter
95 g
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Chicken egg
1 piece
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Salt
-
Apple juice
200 ml
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Apple
1 kg
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Lemon juice
2 Tbsp
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Cinnamon
0.5 tsp
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Semolina
3 Tbsp
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Egg white
1 piece
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Vegetable oil
Cooking
The products that we need
Of flour, 75 g butter, diced, 2 tbsp sugar, eggs and a pinch of salt knead the dough. Roll the dough into a ball, wrap with foil and put into the refrigerator for 30-40 minutes.
Apples to clear, cut cubes and to extinguish the remaining butter, add the sugar, cinnamon and lemon juice until the apples are soft and the liquid has boiled off ( 5CT. scoops I added to the semolina). The apples to cool.
Apple juice pour into a saucepan and put on a small fire, a thin stream, constantly stirring, add semolina and cook for 3-4 minutes. I added a 5CT. L. liquid from apples. "Clover" is supposed to be not too thick and not runny. Gruel to cool.
The apples I did not grind, and mash with a fork. If you don't want slices, then apples need to rap well. Carefully mix the semolina and apples. 5 tbsp of the mixture to postpone (no Apple pieces)
On a lightly oiled shape dough to form the basis of the bumpers.
The dough applesauce
Beat the whites with a drop of lemon juice until stable peaks, combine with the pending Apple mousse and spread on top of filling. Put the pie in a preheated 180 deg. the oven. Bake for about 50min. 20 minutes after beginning baking, I put down a bowl of water. Cut the cake is completely cooled.
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