Apple in Rum

A dessert with which Jaka Mankoč became the first finalist of the 4th season of the Slovenia competition.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Apple in rum

  • 2 piece Apples, rose

  • 1 dl Alcohol, Rum

  • 1 piece Spices, cinnamon, ground

Basil biscuit

  • 3 pieces Egg, fresh

  • 3 spoons Sugar, white

  • pieces Spices, basil, dried

  • 3 spoons Wheat flour, white, multi-purpose

Caramel glass

  • 5 spoon Sugar, white

Date crumble

  • 100 g Butter, unsalted

  • 100 g Wheat flour, white, multi-purpose

  • 50 g Date, fresh or dried

  • 50 g Sugar, white

  • 1 pinch Salt, table

Pickled apples

  • 1 piece Apple, fresh

  • 100 ml Vinegar, apple

  • 100 ml Water

  • pieces Spices, cinnamon, ground

Vanilijeva krema

  • 500 ml Milk, whole milk

  • 1 pod Vanilla, extract, natural

  • 5 pieces Egg, egg yolk, fresh

  • 150 g Sugar, white

  • 5 pieces Basil, fresh

Steps

  1. Peel the apples, cut them in half, and remove the cores and seeds. Cook them in rum, to which we have added cinnamon, for 35 minutes.

  2. Preheat the oven to 180 degrees Celsius. Beat the egg whites into stiff peaks. Add sugar and basil to the egg yolks and whisk until frothy. Very slowly fold in the egg whites, then gradually mix in the flour (be careful to keep the mixture light and airy). Pour the batter into a baking dish lined with parchment paper. Bake the sponge cake in the preheated oven for about 20 minutes. It is done when a toothpick inserted into the cake comes out clean.

  3. In a bowl, mix the ingredients for the crumble. Spread the mixture on parchment paper and bake in the preheated oven until golden brown.

  4. Heat the milk in a saucepan and infuse it with a vanilla pod. In another bowl, whisk the sugar into the egg yolks. Gradually add the warm milk in a thin stream. Pour the mixture back into the saucepan and cook, stirring constantly, until it begins to thicken. Once the custard is ready, strain it through a sieve. Add basil leaves to the custard. Let it cool for 15 minutes, then remove the basil.

  5. In a heavy-bottomed pot, add sugar and slowly heat it over low heat until it melts and turns a beautiful caramel color. Pour the caramel onto a baking sheet lined with parchment paper. Tilt the sheet to spread the caramel into a thin layer. Let it cool and harden.

  6. Cut the apple into desired pieces and quickly cook them in a boiling mixture of water, vinegar, and cinnamon. Drain the pieces well.

  7. Arrange all the individual components beautifully on plates (see picture). Serve the prepared dessert.

Nutrition Information (Per 100g)

  • Calories: 237.01 kcal
  • Fat: 8.82 g
    • Saturated Fat: 4.67 g
  • Carbohydrates: 34.12 g
    • Sugars: 24.57 g
  • Protein: 3.79 g
  • Fiber: 0.87 g