Poor Knights of Christmas Stollen with Baked Apple

Ingredients for 4 servings:

• 4 small apples (preferably Boskoop)
• 1 marzipan bar with nougat filling
• 2 walnuts
• 4 tsp butter
• 2 eggs (size M)
• 150 ml whipped cream
• 2 slice(s) cake (Christmas Stollen, approx. 4 – 5 cm thick), stale
• 2 tbsp clarified butter
• 1 tbsp powdered sugar
• 1 sprig of mint

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the apples and cut off a piece from the bottom so they have something to stand on and don’t tip over in the oven. Cut off a lid and cut out the core at the height of the stem. Score the apples all around to prevent the skin from bursting in the oven. Cut the marzipan bar into pieces and stick them into the apples. Sprinkle the walnuts on top and place a knob of butter on top. Place the apples in a baking dish. Bake in a preheated oven at 200°C (top/bottom heat, fan: 180°C) on the lowest rack for 25-30 minutes. In the meantime, beat the eggs with the cream. Cut the Stollen in half diagonally and let it sit in the cream for 10 minutes. Turn once. Heat the clarified butter in a pan and fry the slices for 2-3 minutes on each side until golden brown. Drain on kitchen paper and dust with powdered sugar. Serve the French toast with the baked apples and garnish with mint. Serve with a sweet dessert wine.