Apple pancake with vanilla cream

Desserts

Servings: 4
Difficulty level: 3
Cooking time: 40

INGREDIENTS FOR 4 PEOPLE

2 medium sized apples
½ lemon, juice

VANILLA CREAM

250 g milk
60 g sugar
1 package vanilla sugar or 1 vanilla pod
1 pinch lemon zest, ground
1 pinch salt
3 egg yolks
2 tsps. cornflour
125 ml whipped cream

BATTER

125 g flour
125 ml milk
2 egg yolks
½ package vanilla sugar
1 tbsp. oil
2 albumen
1 pinch salt
1 tbsp. sugar

FURTHER

shortening
3 tbsps. sugar
1 tbsp. cinnamon
4 mint leaves for garnish
2 tbsps. strawberry sauce to garnish

DIRECTIONS

Peel the apples, remove the core with the apple corer and cut into 5 mm thick pieces. Drizzle with lemon (juice) and let stand for 10 minutes.

Vanilla sauce

Bring the milk to boil with 20 g sugar, vanilla sugar, lemon zest and salt.

Mix the egg yolk with the rest of the sugar and the cornflour in a pan, add the hot milk, pour in a pot and bring to boil, stir continuously.

Pass through the sieve, let cool down and amalgamate with whipped cream.

Batter

Put the flour in a pan, stir with milk and the egg yolks until smooth.

Mix in vanilla sugar and oil. Beat the albumen with salt, whip with sugar and amalgamate with the batter.

Completion

Heat up the shortening.

Dip the apple pieces in the batter and brown in oil at 180° C for about 3 minutes on both sides. Drain on a paper towel. Mix sugar with cinnamon and roll in the apple pancakes, garnish with vanilla sauce, mint and strawberry sauce and serve.

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FORST SIXTUS

A flavor that makes you want to close your eyes to best savor the experience, even if only for a moment.

FORST Sixtus, a double malt beer with a unique flavor, was first produced in 1901. Ever since then, it has been a favorite among those who like to stop and live in the moment.

Made with a special fermentation process and particular varieties of malt, this beer captures all the senses: with a toasted malt aroma, a rich, dark color, and spicy, caramel notes.

A uniquely harmonious bock beer that recalls authentic Starkbiers and artisan convent beers.

FORST SIXTUS

A flavor that makes you want to close your eyes to best savor the experience, even if only for a moment.

FORST Sixtus, a double malt beer with a unique flavor, was first produced in 1901. Ever since then, it has been a favorite among those who like to stop and live in the moment.

Made with a special fermentation process and particular varieties of malt, this beer captures all the senses: with a toasted malt aroma, a rich, dark color, and spicy, caramel notes.

A uniquely harmonious bock beer that recalls authentic Starkbiers and artisan convent beers.