John Myers
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Cheesecake, Bread Apple with Vanilla Sauce and Mondelsplidder (Iris Klein)
The perfect cheesecake, bread apple with vanilla sauce and mondelsplidder (iris klein) recipe with a picture and simple step-by-step instructions.
shortcrust
- 100 g Sugar
- 125 g Butter
- 200 g Flour
- 1 piece Egg
- 1 packet Vanilla sugar
- 0,5 tsp Vanilla sugar
Cheese mass
- 1 kg Layer cheese
- 6 piece Egg yolk
- 200 g Sugar
- 2 packet Vanilla sugar
- 200 ml Cream
- 1 packet Custard powder
- 6 piece Protein
- 500 ml Custard
- 2 tbsp Almonds
Baked apples
- 4 piece Apples
- 50 g Almonds
- 1 pinch Cinammon
- 1 tbsp Margarine
- 2 tbsp Almonds
shortcrust
- Simply mix the ingredients for the shortcrust pastry together and stir well.
Cheese mass
- For the cheese mixture, mix all the ingredients together, except for the egg white. Beat the egg white until stiff and fold into the curd mixture, spread it on the cake batter.
- Bake in a preheated oven at approx. 180 ° C for a good 60-70 minutes. Allow to cool in the mold. If the cake turns too brown during baking, cover immediately with baking paper.
Baked apples
- For the baked apples, wash the apples and poke out the core. Mix the almonds with the cinnamon. Pour this filling into the opening of the apples with a teaspoon and press in with the handle of a mixing spoon.
- Place the apples in a greased baking dish and put a flake of margarine on each apple. Bake in a preheated oven at 200 ° C (gas: setting 3, convection 175 ° C) for about 25 minutes. At the end, hand over the almond slivers.
- The vanilla sauce can be spread on the baked apple as well as on the cake.
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