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Badener Apfelpastete

4 servings

Ingredients

• 280 g Flour
• 140 g butter
• 1 Messerspitze baking powder
• 120 g Powdered sugar (for dough)
• 2 Stk Egg yolk (for dough)
• 1 Prise Salt
• Milk (nach Bedarf)
• 1 Stk Egg (for glazing, beaten)
• 1 kg Tart apples
• 100 g Powdered sugar (for filling)
• 120 g Hazelnuts (grated)
• 50 g Raisins
• Cinnamon (nach Bedarf)
• 0.5 Stk Lemon (juice and zest, half)
• 0.5 Stk Orange (juice and zest, half)
• 0.12 L White wine
• 2 Stk Egg yolk (for Chaudeau)
• 120 g Sugar (for sabayon)
• 2 Stk Egg white (for zabaglione)
• 30 g Sugar (for egg white foam)

Instructions

1. For the shortbread dough, knead flour, butter, baking powder, powdered sugar, egg yolk, salt and enough milk to form a firm dough.
2. Let rest briefly, then roll out.
3. Place two-thirds of the dough on the bottom and inner edge of a buttered baking dish.
4. Fill with the drained apple filling and place the remaining shortbread dough as a lid on top.
5. Prick the surface several times and brush with beaten egg.
6. In a preheated oven, bake at high heat (about 220 °C) for 10 minutes, then at medium heat (about 180 °C) for another 35–45 minutes.
7. Cut into portions, sprinkle with powdered sugar and serve with wine sauce.
8. For the apple filling, peel the apples, cut into eighths and remove the core.
9. Stew gently with powdered sugar, grated hazelnuts, raisins, a little cinnamon and juice and grated zest of half a lemon and orange until soft but still firm, then drain.
10. For the wine sauce, stir together white wine, egg yolk and sugar well and whisk over a nearly boiling water bath into a lightly foamy mixture.
11. Combine the stiff egg white of two eggs with the remaining sugar, fold into the wine mixture, whisk briefly again and serve immediately.

Based on a cookbook by Hans Hofer (1964), adapted with AI.