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Apple Dumplings for Wine Soups

4 servings

Ingredients

• 10 pcs Borsdorfer apples
• 75 g butter
• 75 g sugar
• 3 pcs eggs
• 3 tbsp rusk
• 0.25 pcs lemon zest
• cinnamon (a little)
• 6 pcs almonds

Instructions

1. Roast 10 Borsdorfer apples with their skin in the oven until soft.
2. After cooling, peel and press them through a sieve.
3. Cream 75 g butter with 75 g sugar until frothy, add 3 egg yolks and 3 tablespoons of crushed rusk, combine everything with the applesauce, and mix well, then let stand briefly.
4. Finally, mix in the finely grated zest of ¼ lemon, a little crushed cinnamon, 6 grated sweet almonds, and the frothed egg whites of the 3 eggs.
5. Test the consistency with a sample dumpling, then cook the dumplings in the wine soup for 5 minutes.

Modernized from a treasured 19th-century German cookbook.