John Myers
Contents
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Ingredients
Apple tart:
- 175 g Butter
- 150 g Sugar
- 4 Pc. Eggs
- 300 g Flour
- Salt
- 6 Pc. Apples
- 1 kg Creme fraiche Cheese
- 1 packet Vanilla sugar
- 1 bag Almonds
- Custard / sauce powder / cream food powder
- Flaked almonds
- Powdered sugar
- 1 kg Sour cream
Gingerbread ice cream:
- Ginger bread spice
- 1 l Milk
- 1 l Cream
- Egg yolk
- 1 kg Sugar
- Honey
- 2 Pc. Oranges
- 2 Pc. Vanilla pods
Instructions
Apple tart:
- Knead the flour, 75 g sugar, vanilla sugar, salt, 1 egg, almonds and butter in cubes with the dough hook of the hand mixer. Then work it again with your hands to make a smooth dough.
- Roll out the dough into a circle on a floured work surface. Place in a greased tart pan sprinkled with flour. Press the edge lightly and chill for about 30 minutes.
- In the meantime, stir the sour cream, 75 sugar, 3 eggs and sauce powder with the whisk of the hand mixer until smooth. Wash the apples thoroughly and remove the core.
- Cut the apples into rings approx. 2 cm thick. Distribute the apple rings on the sour cream mass in the pastry base. Sprinkle with flaked almonds.
- Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) on the lower rail for about 50 minutes.
- Take out of the oven, place on a rack and let cool down. Dust with powdered sugar.
Gingerbread ice cream:
- Mix the sugar together with the egg yolks, salt and glucose syrup until the sugar has dissolved.
- Weigh out the spice mixture carefully (too much will make the ice cream too tart) and stir in.
- Heat the milk together with the cream on the stove. Then slowly add the milk and cream mixture to the sugar mixture while stirring and place back on the stove.
- Let the ice cream simmer (do not boil!) Until it becomes a little thicker.
- Remove from stove and let cool down to refrigerator temperature. Freeze in the ice cream maker and you're done.
Nutrition
Serving: 100gCalories: 289kcalCarbohydrates: 26.7gProtein: 2.5gFat: 19.2g
