Peel and quarter the apples and remove the core. Put the malaga, cloves and cinnamon in a lid pan and cook covered in the oven at 160 degrees for about 40 minutes. When the apples are soft, fish out the cloves and puree the apples with the hand blender. Stir in the sugar with the whisk until it has completely dissolved. Chill the applesauce in the refrigerator.
Pour the egg whites into the cooled mass and beat with the mixer until the amount has at least doubled.
Soak the gelatine, squeeze it out and dissolve it in a little hot water. Pour slowly into the apple cream, stirring constantly. Place in the refrigerator until the gelling process starts. If liquid has formed at the bottom, mix again until the sambuk has a consistently frothy consistency.
Whip the cream until stiff and carefully fold it into the apple foam. Fill into small portions and let set in the refrigerator. Dip the molds briefly in hot water and serve the sambuk upside down
Older versions of the recipe only steam the apples with water. The addition of cream is also not mandatory. In newer ones, the egg white is also beaten separately and only folded in. In my opinion, however, this gives a less airy consistency.
Ingredients
Print Recipe
Pin Recipe