Creme Caramel with Apple Cake


250 ml milk
400 ml heavy cream
15 g sugar
4 × eggs
0.5 g salt
5 ml lemon juice
300 g flour
15 g cinnamon
15 ml rum
30 ml oil
6 × apple
100 ml caramel sauce
250 g shortening


For the Caramel Cream
Pour the cream, caramel sauce and rum into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator.

For the apple cake
Mix the flour, salt, eggs, oil and milk into a viscous dough. Peel the apples, remove the seeds and cut into thin slices. Sprinkle the apple slices with lemon juice and dust with cinnamon sugar. Next, dip them into the dough and fry in hot oil.

Spread the warm slices out on kitchen roll to remove excess fat.

Dust the cakes with sugar and serve with the well-cooled caramel cream.

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