Summary

Ingredients

• 2 apples
• 1 tablespoon sugar
• 2 cl kirsch

For the dough: (batter)

• 125 g flour
• liters ⅛ white wine
• 3 egg yolks
• 3 egg whites, beaten to snow
• 1 teaspoon oil
• Clarified butter, for frying
• some cinnamon and sugar to sprinkle with

For the cream:

• 3 sheets gelatin
• 500 g sour cream
• 60 g suar
• 1 vanilla pod (cut in half and scrape out the pulp)
• 1 pinch lemon (s) - zest, grated
• 6 cl kirsch

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Instructions

1. The whole apples are peeled and cored with the cutter and cut into finger-thick slices. Sprinkle with sugar and drizzle with kirsch. Let it steep for an hour.
2. Baking dough: Mix the remaining ingredients into a smooth dough and then pull in the egg whites.
3. Completion: Turn the apple slices in the batter and bake in the hot clarified butter until golden brown. Sprinkle with cinnamon and sugar.
4. Sour cream: soak gelatine in cold water. Whip the sour cream with sugar, vanilla pulp and lemon zest until creamy. Put a cup aside and heat it up. Dissolve the gelatine in it and pour the kirsch into the remaining sour cream.
5. Pour into cocktail glasses and let set overnight.