Apple Cake without Crust

 Ingredients: -1 kg apples -2 teaspoons ground cinnamon -50 g butter, melted Cream -6 egg yolks -250 g sugar -2-3 packets of vanilla sugar -1 l milk -5 tablespoons flour Meringue -6 egg whites -6 tablespoons sugar

To prepare a delicious apple and cream dessert, start by peeling the apples. Choose tart apples, such as Granny Smith or Jonagold, to create a pleasant contrast with the sweetness of the cream. Grating the apples using a large-hole grater will help release their juice and facilitate even cooking. In a bowl, mix the grated apples with a generous piece of soft butter, cinnamon, and optionally a little sugar to enhance the natural sweetness of the apples. Once the mixture is homogeneous, pour it into a heat-resistant dish, ensuring it is leveled evenly. Preheat the oven to medium temperature and bake the apples until their juice has evaporated, and the mixture becomes slightly caramelized, which will intensify the flavors.

Meanwhile, for the smooth cream, start by whisking the egg yolks with sugar and vanilla sugar until they become a fluffy, light-colored foam. Separately, take a small amount of milk and dissolve the flour in it, whisking vigorously with a whisk to prevent lumps from forming. Add the rest of the milk and combine the two mixtures, then place them over a double boiler. Stir continuously with a wooden spatula, being careful not to let it stick to the bottom of the pot, until the cream thickens and achieves a velvety consistency.

Once the cream is ready, pour it hot over the layer of apples in the prepared dish, leveling it carefully. Put the dish back in the oven to allow the cream to form a slightly golden crust, which will add a crunchy texture to the dessert. While the cream is baking, you can prepare the meringue. Beat the egg whites at room temperature until they form stiff peaks, then gradually add the sugar, continuing to mix until you achieve a glossy and firm meringue. This will add a wonderful contrast to the smooth cream.

Once the meringue is ready, pour it over the baked cream, leveling it well or creating small indentations to give it a rustic look. Put the dessert back in the oven on low heat, continuing to bake until the meringue becomes firm and takes on a pleasant golden hue. Remove the dessert from the oven and let it cool completely in a cool place for 24 hours to allow the flavors to blend perfectly. This apple and cream dessert, topped with meringue, will surely become a family favorite, perfect for any special occasion or simply to indulge after a long day. Serve it with a vanilla sauce or vanilla ice cream for an extra touch of flavor.

 Tags:  milk unt flour sugar fruits apples cookies vegetarian recipes apple pie