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Apple Dish, Another Way

4 servings

Ingredients

• Borsdorf apples (10-12 pieces)
• apple jelly (for filling) (as needed)
• 75 g potato flour
• milk (cold, for mixing) (a little)
• 0.25 l milk (boiling)
• 75 g butter
• lemon zest (from ½ lemon) (a little)
• 6 pieces egg yolks
• 75 g sugar
• 25 g bitter amaretti (crushed)
• 6 piece egg whites (beaten)

Instructions

1. Carefully peel Borsdorf apples, core them with an apple corer, and fill the inside with apple jelly.
2. Mix the potato flour with cold milk, add it to the boiling milk, let it swell and then cool.
3. Cream the butter, mix in the grated lemon zest, egg yolks, sugar, crushed bitter amaretti, and the cooled flour porridge, then finally fold in the beaten egg whites.
4. Place the prepared apples, jelly side up, in a greased dish, pour the mixture over them, and bake the dish for one hour in the oven.

Modernized from a treasured 19th-century German cookbook.