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Caramel Cream with Apple Cake

deliciously simple

Caramel Cream with Apple Cake
  • 250 ml milk
  • 400 ml heavy cream
  • 15 g sugar
  • 4 × egg(s)
  • 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

Ingredients

  • 250 ml milk
  • 400 ml heavy cream
  • 15 g sugar
  • 4 × egg(s)
  • 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
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Preparation

Caramel Cream

Pour the cream, caramel sauce and rum into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled iSi 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 fat.

 

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.

 

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

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