Steamed Apples 'Dauphin'
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
5
Description
For this recipe, you can use stale sponge cake — the cream will soften it.
Ingredients
- Apple - 31.7 oz
- Butter - 0.7 oz
- Cognac - 1 tablespoon
- Cinnamon - 1 piece
- Sugar - 5.3 oz
- Apricot Jam - to taste
- Candied Lemon Peel - to taste
- Sponge Cake Base - 2.1 oz
- Whole egg - 6 pieces
- 33% Cream - 17 fl oz
- Vanilla Pod - 1 piece
Step by Step guide
Step 1
Remove the cores from the apples, keeping them whole.
Step 10
Strain the resulting cream through a sieve to remove any potential lumps.
Step 11
Arrange the cooked apples on a deep dish.
Step 12
Place a spoonful of jam and some candied lemon peel into each apple.
Step 13
Crush the sponge cake in a blender and sprinkle it over the apples.
Step 14
Spread the vanilla cream on top. You can garnish the apples with the leftover crumbs from the sponge cake.
Step 2
Peel the apples.
Step 3
Place the apples in a saucepan greased with butter.
Step 4
Pour in a little water (about 50 ml), add a cinnamon stick and some brandy.
Step 5
Sprinkle 50 g of sugar over the apples.
Step 6
Simmer over low heat for about 10–12 minutes. The apples should remain whole.
Step 7
Remove the seeds from the vanilla pod.
Step 8
Bring the cream to a boil along with the vanilla pod, vanilla seeds, and 100 grams of sugar. Allow to cool slightly, then remove the pod.
Step 9
Add the egg yolks (to prevent the yolks from cooking, the temperature of the cream should not exceed 113°F), place over heat and, while continuously whisking, bring to a thickness similar to that of heavy cream.
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