Apple Cake with Vanilla Chardonnay Zabaglione, Ice Cream

For the crumble dough, melt the butter in a saucepan. Then work with flour, sugar, cinnamon and vanilla sugar into a crumbly dough.

Core, peel and dice four of the apples. Bring 100 ml of water and half a teaspoon of cinnamon to the boil until the apples are soft. Then chop up with the help of a hand blender and set aside. For the batter, beat four eggs and the sugar until thick and creamy. Add the oil and applesauce while stirring. Sift the flour, mix with the hazelnuts and stir in quickly. Peel and core the remaining apples and cut into wedges. Fill the paper muffin tins with the batter. Then place the apple wedges on top and crumble the crumble dough over them. Bake in the oven preheated to 200 degrees for about 15 minutes. Take the cakes out of the oven and brush with a little apple juice.

First whip the cream until stiff. Then crack open the eggs and whip them in a container over the water bath with the mixer until they are white and frothy. Meanwhile let the sugar trickle in. Keep stirring until the sugar has completely dissolved and the mixture is creamy and shiny (takes about 5 minutes). Now take the vessel out of the water bath, let the mixture cool down to room temperature and keep stirring. Scrape out the vanilla pod and whisk well with the milk together with the cinnamon. Add the cream and the vanilla-cinnamon milk to the egg-sugar mixture and carefully fold in with a spatula. Pour the mixture into the ice cream maker and cook for around 20 to 40 minutes, depending on the device. The ice cream is ready to eat, but it can also be frozen and served at a later time

Slit open the vanilla, scrape out the pulp and whisk with the remaining ingredients. Beat with the whisk over the hot water bath until just before cooking to a thick cream.