Edition 4 / 2017
Apple pie with vanilla sauce
Recipe from the Viamala Fokus issue 4 / 2017.
When I think of my childhood, I have the smell of fresh pastries in my nose. I particularly loved warm apple cakes with vanilla sauce.
The anticipation started in the fall when we collected apples from our orchard. Even today, good apples are a staple in my kitchen - and thanks to innovative fruit growers like Markus Pfeiffer, an impressive variety of rare, old apple varieties are once again growing here in Domleschg. A special luxury for me.
At Schaustein Castle, we use the original taste for granites or as an apple sauce with savory dishes. But our Remisa also includes apple cakes based on my mother's original recipe.
Apple cakes - recipe for cooking
| 200 g | Flour |
| 90 g | Sugar |
| 2 TSP | Baking powder |
| 2 TSP | Vanilla sugar |
| 250 g | Low-fat quark |
| 3 | Eggs |
| 2 | Apples (peeled and cut into cubes) |
Vanilla sauce - recipe for cooking
| 400 g | Milk |
| 200 g | Cream |
| 45 g | Sugar |
| 1 | Vanilla pod |
| 12 g | Strength |
| 35 g | Egg yolk |
Preparation
Mix the sugar, vanilla sugar, low-fat quark and eggs and add the flour and baking powder at the end. Add the apple cubes to the batter and fry tablespoon-sized cakes in hot deep-frying oil until golden brown. Turn in cinnamon-sugar and serve immediately.
Bring the milk, cream, sugar and vanilla pod to the boil, mix with the starch and egg yolk.