En Äbfelbidder, zamma with bull rum on em Kobod

Ingredients for 5 servings:

• 9 apples for baking, sour
• 500 g flour
• 1 packet of baking powder
• 250 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 4 egg yolks
• 1 egg(s)
• 250 g flour
• 250 ml milk
• 1 pinch of salt
• 50 g sugar
• lots of sunflower oil for frying
• Powdered sugar for dusting
• 500 g plum(s)
• 5 cl plum brandy
• 50 ml water
• Spice(s) (lavender blossoms, cardamom pods, clove(s), allspice), in a spice bag
• Pomegranate seeds for garnish

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 50 minutes

from the show “The Perfect Dinner” on VOX from 02.03.22

Peel and core the apples for the apple bitter. Then grate them with a coarse grater and set aside. Knead the remaining ingredients into a classic shortcrust pastry. Wrap in cling film and let rest in the refrigerator for 2 hours. Then divide the dough into 2 equal pieces. Roll out wide enough to fit a baking tray. Prick the base generously with a fork and spread the coarsely grated apples on top. Roll out the second piece of dough and place it on top of the apples. Join the top edges of the pastry to the bottom edges so that no apple mixture shows through. Prick the top with a fork as well. Brush the surface with milk and bake the cake in a preheated oven at 200°C (top/bottom heat) for about 25 minutes. Sprinkle with powdered sugar. The cake can be eaten hot or cold. For the bull’s rum, combine the egg, milk, salt, and sugar. Gradually stir in the flour with a whisk. Once the dough has thickened and has the consistency of wallpaper paste, stop adding flour. Heat plenty of sunflower oil in a heavy pan. Do not use butter, otherwise the bull’s rum will not be fluffy. As soon as the oil begins to smoke, pour in all the batter and wait until the mixture begins to thicken. Stir continuously and lower the heat slightly, tasting occasionally. As soon as the bull’s rum no longer tastes doughy, it is ready to serve. Sprinkle generously with powdered sugar on a plate. For the compote, place the pitted plums in a saucepan over low heat along with the spice sachet, the water, and the plum brandy. Simmer gently until the desired consistency and firmness is reached. Arrange everything on a plate with some pomegranate seeds and serve. Kai-Uwe prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 3 from Stuttgart – on Wednesday, March 2, 2022.