Apple-cottage pie from the tray with walnut foam

Ingredients

Directions

1. 1

   Peel and quarter the apples and remove the core. Cut the quarter into cubes. Cook the cubes and 50 g sugar in a saucepan over medium heat for about 20 minutes to a chunky compote. Let cool off.

2. 2

   Bring the milk and 100 ml advocaat to the boil. Stir pudding powder, 2 tablespoons sugar and 50 ml advocaat until smooth. Stir into the boiling milk liqueur mixture, bring to the boil and simmer for about 1 minute. Remove from the heat, pour into a bowl and cover with cling film.

3. 3

   Leave the pudding to cool for at least 1 hour.

4. 4

   Roast the walnuts in a pan without fat. Cream butter, 200 g sugar, salt and vanillin sugar with the whisks of the hand mixer. Separate 6 eggs, stir egg yolks and 1 egg one after the other into the butter-sugar mixture.

5. 5

   Mix flour and baking powder and stir in alternately with the quark. Fill into a greased deep baking tray (34 x 39 cm), dust with flour and smooth it down.

6. 6

   Mix compote and pudding together and spread on the dough. Finely grind the walnuts. Beat the egg whites until stiff, then pour in 100 g sugar. Stir in ground nuts and spread on the apple compote.

7. 7

   Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 hour 10 minutes, cover with aluminium foil after approx. 20 minutes of baking time. Remove from the oven, let cool and cut into pieces.