Apple kitchen on cider foam

Apple kitchen on cider foam
Quantity Ingredient
250 g Apple
1 tbsp Lemon juice
0,25 l Cider
40 g Sugar
1 tbsp Calvados Apple Brand
3 Eggs
50 g Wheat Flour Type 405
Lemon balm

Apple Küchle on Cidre foam are a particularly fine variant of the classic apple Küchle. Since the delicate cider foam collapses relatively quickly, it should only be prepared shortly before serving. The batter for frying, on the other hand, is easy to prepare. Peel apples, cut into rings and remove the core with an apple cutter. Sprinkle the apple rings with lemon juice. Bring the cider to the boil with the sugar and the remaining lemon juice. Reduce the temperature, add calvados and apple rings and simmer for about 2 minutes. Remove the apples from the stock, drain on kitchen paper and let the stock cool. Separate 1 egg for the apple cake dough. Beat the egg whites until stiff and put the yolks aside for later. Beat 1 whole egg in a mixing bowl and stir at the highest speed with the whisks of the hand mixer until the egg becomes thick and creamy. Sprinkle half of the flour on top and stir in lightly. Add 2 tablespoons of apple broth and mix with the dough. Finally fold in the beaten egg white. Heat the oil to 180° in a deep fryer. Turn the Apfel Küchle in the remaining flour, knock off the excess flour and pull the Apfel Küchle through the baking dough. Fry the apple kitchen in portions for approx. 3-4 minutes until golden brown and drain on kitchen paper. For the cider foam, pour 1 whole egg and the egg yolk into a bowl and stir creamy in a hot water bath until the egg mass thickens. Add 1/8 L apple brew slowly until an airy foam is formed, as shown in the picture above. Place the bowl in ice water and continue stirring the cider foam until it is cold. Arrange apple cake on cider foam, decorate with lemon balm and serve immediately.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
374 kcal
67 g
14 g
12 g

(C)opyright by Marions Kochbuch