John Myers
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Warm Appelstaat with Ice Cream and Whipped Cream
The perfect warm appelstaat with ice cream and whipped cream recipe with a picture and simple step-by-step instructions.
For the ice cream
- 250 ml Milk
- 250 ml Cream
- 1 Pc. Vanilla pod
- 6 Pc. Egg yolk
- 125 g Sugar fine
For the cake
- 250 g Flour
- 125 g Sugar
- 250 g Butter
- 2 Pc. Eggs
- 2 packet Vanilla sugar
- 1 packet Baking powder
- 100 g Flaked almonds
- 4 Pc. Apples
- Put the milk and cream in a saucepan. Cut the vanilla pod lengthways and add. Bring the whole thing to a boil and then take it off the stove and let it rest for 10 minutes.
- Mix the egg yolks and sugar with a whisk. Remove the sliced vanilla pod from the milk, scrape out the entire pulp and put it back into the milk.
- Slowly add the warm cream and milk mixture to the egg yolk and sugar mixture and stir. Then put the whole thing in a saucepan and let it thicken for 5-10 minutes over very low heat while stirring.
- Then let the mixture cool to room temperature in a bowl, stirring occasionally. Then pour the cooled mass into a metal container, cover with cling film and place in the freezer for several hours.
- For the cake batter, put the flour and sugar, as well as the butter, eggs, vanilla sugar and baking powder in a bowl and stir. Now knead the dough into a solid mass. Then roll out on a baking sheet with parchment paper.
- Place the peeled and sliced apples on top of the batter. Put the whole thing in the oven for 25-30 minutes at 200 degrees. 10 minutes before the cake is ready, you can put the almond leaves on top. In a bowl with vanilla sugar, whip the cream until stiff.
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