Apple cake with zabaglione

Apple cake with zabaglione
Quantity Ingredient
250 g Apple
1 tbsp Lemon juice
0,25 l Apple juice
80 g Sugar
2 Eggs
50 g Wheat Flour Type 405
2 Egg Yellow
0,1 l Marsala Wine

For Apfel Küchle with Zabaione first peel apples, cut into slices and cut out the core. Sprinkle lemon juice over the apple slices. Boil the apple juice with 40 g sugar in a larger pot, add the apple slices and simmer at medium temperature for about 2 minutes. Drain apple slices on kitchen paper and let the apple broth cool down. For the baking dough of the Apfel Küchle with Zabaione, whip 1 egg into a mixing bowl and stir until creamy. Separate the second egg and beat the egg whites until stiff. Save the egg yolk for the zabaglione. Stir 25 g flour and 2 tablespoons of apple broth into the egg and fold in the beaten egg white. Heat the deep fryer to 180°. Turn the apple slices in the remaining flour, pull through the baking dough and fry in portions for approx. 3-4 minutes. Drain apple kitchen on kitchen paper. For the zabaglione, boil some water in a saucepan. Set the temperature to medium. Mix 3 egg yolks, 40 g sugar and Marsala wine in a large metal bowl, place on the edge of the pot and beat the zabaglione vigorously by hand with a whisk until it becomes frothy and thick. Do not boil the water so that the egg yolk does not curdle. Arrange the apple cake with the zabaglione.

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

All data per serving:
575 kcal
98 g
15 g
15 g

(C)opyright by Marions Kochbuch