John Myers
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Tartin Cakes with Vanilla Ice Cream
The perfect tartin cakes with vanilla ice cream recipe with a picture and simple step-by-step instructions.
For the vanilla ice cream:
- 3 Pc. Egg yolk
- 100 g Granulated sugar
- 10 g Vanilla sugar
- 250 ml Whole milk
- 200 ml Sweet cream
For the tatin cakes:
- Puff pastry
- 750 g Apple boskop
- 2 tbsp Butter
- 100 g Powdered sugar
- 1 tsp Cinnamon
vanilla icecream
- Beat the egg yolks, sugar and vanilla sugar until the mixture is fluffy and frothy. Then add the milk while stirring. Whip the cream until it is almost stiff and then fold into the mixture. Now slowly pour the finished mixture into the bowl of the switched on ice cream maker.
Tatin cakes
- Preheat the oven to 220 ° C. Peel and core the apples and cut into small slices. Lay out baking paper and sprinkle with plenty of powdered sugar, then spread the apple slices on the baking paper and sprinkle with cinnamon. Now heat the butter and pour over the apples and bake everything for 10 minutes at 220 ° C.
- After 10 minutes, take the apples out of the oven and spread over the puff pastry. Roll the puff pastry into a roll and cut into pieces. Then bake the rolls at 220 ° C for 20 minutes and serve the tartin cakes lukewarm.
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