| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Israeli |
Passover |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Margarine |
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
White sugar |
| 7 |
|
Apples, peeled and cored (up to 8) |
|
|
Walnuts |
|
|
Raisins |
| 1 |
|
Lemon , juice of |
| 5 |
|
Eggs, separated |
| 5 |
tb |
Sugar |
| 1 |
ts |
Lemon juice |
| 4 |
tb |
Potato starch, sifted |
INSTRUCTIONS
APPLES
BATTER
To prepare the apples, melt the margarine and the sugars in the bottom of a
deep round pan large enough to hold the apples comfortably. Arrange the
apples over the sugar. Fill the core openings with walnuts and raisins.
Pour the lemon juice over the apples. Bake in a preheated 375 degree F oven
for 30-35 minutes until the apples are tender.
To prepare the batter, in a large mixing bowl beat the egg yolks with the
sugar until very light. Add the lemon juice and sifted potato starch. In a
clean bowl, with clean beaters, beat the egg whites until stiff but not
dry. Carefully fold the beaten egg whites into the egg yolk mixture. Pour
the batter over the hot apples and bake for an additional 30 minutes or
until the cake tests done. Let the cake rest on a cake rack for 10 minutes
before turning it out, upside down, onto a large cake plate. Serve cold.
Posted to rec.food.recipes by "Joel W./Mirjam D." <yoel@brachot.jct.ac.il>
on Mar 16, 1994.
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