Original text of the recipe: “Whip well with 140 grams of butter with 8 yolks, add 2 cinnamon pinch pears, a little finely sliced lemon peel, 420 grams of ripe apples and 4 tablespoons of sugar, then mix with the well-bound foam of 4 egg whites and 140 gr. breadcrumbs in the wine. Put on a porcelain dish with butter, put it to the fire for an hour and serve with sugar.
Source: Cookbook “Florica”, Augusta Sarariu, 1934
140 g butter
8 egg yolks
2 cinnamon knife tips
a little bit of lemon bark
1 kg apple
4 tablespoons of sugar
140 g bread
1/2 glass of white wine
4 egg whites
a little salt
a little butter for the tray
powdered sugar
Wash the apples and put them all in a tray with a little water in the oven (let the apples very, very well, even if they crack) for about an hour.
After the apples are very well baked, put them in a strainer and mix with a wooden spoon so that all the peeled pulp is drained and only the peels and hard parts of the apple stick (we have to get 420 g of baked pepper paste)
Put the wine over breadcrumbs and mix thoroughly with a spoon so that the whole breadcrumb to be soaked in wine
With a mixer, mix the butter with the 8 yolks, add cinnamon, lemon peel, ripe apple paste, sugar and breadcrumbs dipped in wine. Mix very well so that all of this composition becomes a fine paste
Separately, beat the 4 egg whites with a little salt until it becomes a firm foam and add to the above composition (from this moment the whole composition is mixed very easily with a wooden spoon until the white foam is fully incorporated into the composition)
Place the entire composition in a ceramic pot with butter and cook in the oven until it is brown (about 50 minutes)
When done, remove the tray from the oven and sprinkle over the entire surface with powdered sugar
When the chilies have cooled down, cut the slices in the tray and place each slice on the serving plate
Also add sugar and serve
Koch de mere – a very fine and very tasty dessert!
