Apple pie with soufflé cream recipe

Ingredients:

Mass: (diameter 20 cm)

Flour – 250 grams

Baking powder – 1 teaspoon

Butter – 90 grams

Salt: a pinch

Egg yolks – 2 pieces

Sugar – 40 grams

Apple layer:

Apples – 3 pieces (~500 grams)

Sugar – 40 grams

Lemon juice – 4 to 5 tablespoons.

Cream – soufflé:

Egg whites – 2 pieces

Sugar – 40 grams

Vanilla sugar – 1 teaspoon

Natural yogurt (sour cream) – 400 grams

Corn starch – 30 grams

Instructions:

Preheat the oven to 170°C (approximately 338°F).

Start by preparing the dough. Mix the flour with the baking powder, butter, a pinch of salt, egg yolks and sugar in a large bowl until smooth and homogeneous.

Spread the dough into a 20cm diameter mold, making sure to cover the base evenly.

Apple layer:

Wash, peel and cut the apples into thin slices.

Place the apple slices evenly over the dough in the pan.

Sprinkle the 40 grams of sugar over the apples and drizzle with the lemon juice to enhance the flavor.

Cream – soufflé:

In a separate bowl, beat the egg whites until stiff. Then, add the 40 grams of sugar and the vanilla sugar gradually while continuing to beat.

Fold the plain yogurt and cornstarch into the egg whites and sugar mixture, making sure everything is well combined and smooth.

Assembly and baking

Gently pour the prepared soufflé cream over the apples in the mold.

Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the top of the cake is golden brown and the cream is firm.

Once the pie is cooked, remove it from the oven and let it cool before serving.

Enjoy your Apple pie with soufflé cream.

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