Classic Scheiterhaufen
Funeral Pyre
Ingrediënten
Ingredients for 6 Servings
- 10.5 oz 300 g Brioche or dinner rolls, stale
- 7 tbsp 100 ml Milk
- 1 Egg
- 1 oz 30 g Preserved raisins (see p. 189)
- 3 tbsp 4 cl Rum
- 1 oz 30 g Almonds, grated
- 4 Apples or quinces
- Juice of 1 lemon
- 3½ tbsp 50 g Butter
- 2 tbsp 1 kl Cinnamon powder
- 3 Egg whites
- ¼ cup 60 g Granulated sugar
- 2 Egg yolks
- 2 tsp 10 g Vanilla sugar
- 2 tbsp 20 g Flour
- Butter for the dish
- Confectioner’s sugar for dusting
Instructies
- Preheat oven to 340 °F (170 °C).
- Mix the milk with the egg.
- Cut the brioche or rolls into ½ in (1cm) slices and soak in the egg milk.
- Cut the apple or quince into slices, sauté briefly in butter, and flavor with lemon juice and cinnamon.
- Butter a ceramic loaf pan.
- Arrange the apples and brioche like roof tiles and spread the raisins, rum, and almonds on top.
- Beat the egg white to stiff peaks with the granulated sugar.
- Fold in the egg yolk, vanilla sugar, and flour.
- Spread on top of the Scheiterhaufen.
- Bake for 25 minutes.
- Remove from oven and serve dusted with confectioner’s sugar.
