We start our delicious recipe with a basic ingredient: apples. They are carefully peeled, removing the skin and core, then cut into quarters. This step is essential, as the apples will become the base of this savory dessert. In a pot, we add 100 grams of sugar, which will bring sweetness and help caramelize the apples. Also, to add a touch of flavor, we pour in a bottle of rum essence. After preparing these ingredients, we place the cut apples over the sugar with rum in the pot and cook them over medium heat. It is important to stir occasionally to ensure that the apples soften evenly. If we notice that they have released too much juice, we can discard some of it to avoid excess splatter.
After the apples have softened and are tender, we turn our attention to the pan in which we will bake them. We generously grease a baking dish with butter, preferably a rimmed one, to prevent sticking. Then, we arrange the sautéed apples in the dish, ensuring they are evenly distributed. On top of the apples, we generously sprinkle raisins, which will add a pleasant texture and a sweet-sour taste.
Now we move on to preparing the sponge cake base. From the 7 eggs, we separate the egg whites from the yolks. In a bowl, we beat the yolks with 7 tablespoons of sugar until we obtain a fluffy foam. The egg whites are beaten separately until they become a stiff and glossy foam. Carefully, we will combine the two mixtures, gently folding from the bottom up to avoid losing the air in the egg whites. Then, we add 7 tablespoons of flour and baking powder dissolved in lemon juice, mixing until well combined. The sponge mixture is then poured over the apples in the dish, forming a fluffy layer that will encapsulate the flavors.
After completing this step, we place the dish in the preheated oven at 180 degrees Celsius and prepare to wait for the sponge to bake. When it is ready, we remove the dish from the oven and, with great care, invert the contents onto a flat plate, leaving the apples on top and the sponge underneath. We let it cool well.
In the meantime, we prepare the cream that will complement this dessert. In a small pot, we put the pudding powder, 3 tablespoons of sugar, and 500 ml of milk. We mix well and bring the mixture to a boil, stirring constantly until it thickens. The egg whites from the 2 eggs are beaten stiff with the other 3 tablespoons of sugar, achieving a firm and glossy foam. When the pudding is hot, we add the yolks and carefully incorporate the beaten egg whites, gently mixing to maintain the airy texture.
After the cream has cooled, we add the whipped cream, thoroughly homogenizing everything. This fine and aromatic cream is then poured over the apple base, perfectly completing this dessert. We let it cool well before serving. Enjoy this delicacy that combines the flavors of apples, raisins, and a delicious cream, perfect for any occasion!
After the apples have softened and are tender, we turn our attention to the pan in which we will bake them. We generously grease a baking dish with butter, preferably a rimmed one, to prevent sticking. Then, we arrange the sautéed apples in the dish, ensuring they are evenly distributed. On top of the apples, we generously sprinkle raisins, which will add a pleasant texture and a sweet-sour taste.
Now we move on to preparing the sponge cake base. From the 7 eggs, we separate the egg whites from the yolks. In a bowl, we beat the yolks with 7 tablespoons of sugar until we obtain a fluffy foam. The egg whites are beaten separately until they become a stiff and glossy foam. Carefully, we will combine the two mixtures, gently folding from the bottom up to avoid losing the air in the egg whites. Then, we add 7 tablespoons of flour and baking powder dissolved in lemon juice, mixing until well combined. The sponge mixture is then poured over the apples in the dish, forming a fluffy layer that will encapsulate the flavors.
After completing this step, we place the dish in the preheated oven at 180 degrees Celsius and prepare to wait for the sponge to bake. When it is ready, we remove the dish from the oven and, with great care, invert the contents onto a flat plate, leaving the apples on top and the sponge underneath. We let it cool well.
In the meantime, we prepare the cream that will complement this dessert. In a small pot, we put the pudding powder, 3 tablespoons of sugar, and 500 ml of milk. We mix well and bring the mixture to a boil, stirring constantly until it thickens. The egg whites from the 2 eggs are beaten stiff with the other 3 tablespoons of sugar, achieving a firm and glossy foam. When the pudding is hot, we add the yolks and carefully incorporate the beaten egg whites, gently mixing to maintain the airy texture.
After the cream has cooled, we add the whipped cream, thoroughly homogenizing everything. This fine and aromatic cream is then poured over the apple base, perfectly completing this dessert. We let it cool well before serving. Enjoy this delicacy that combines the flavors of apples, raisins, and a delicious cream, perfect for any occasion!
Ingredients
Base: 7 eggs, 7 tablespoons of sugar, 7 tablespoons of flour, 1 baking powder, 1.5 kg of apples, raisins, rum essence, 100 g of sugar. Cream: 500 ml of milk, 1 pudding, 6 tablespoons of sugar, 2 eggs, 125 g of butter.