Soufflé with Baked Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 216 mg | |||
| Complete sugar | 49 g |
Ingredients
- For the baked apple
- 6 medium sized Apple
- For the filling
- 70 grams chopped almonds
- 70 grams Dried Fruit (such as apricots, pears, etc.)
- 3 Tbsps brown Rum
- 1 lemon
- For the batter
- 4 egg whites
- 1 pinch salt
- 3 Tbsps hot water
- 80 grams brown sugar (or liquid honey)
- 4 egg yolks
- 75 grams Pastry flour
- 75 grams finely grated almonds
- butter (for the pan)
Preparation steps
For the filling, toast almonds in a dry skillet. Cut dried fruit in about 0.5 cm (approximately 1/5 inch) cubes and mix with the toasted almonds and rum. Butter a large baking dish. For the baked apples, rinse apples (peel if desired) and remove core with an apple corer.
Rinse lemon in hot water, pat dry and finely grate half of peel. Mix lemon zest with dry fruit-almond paste. Mix well. Squeeze juice from lemon and sprinkle apples with lemon juice. Place apples in the baking dish, fill apples with dry fruit mixture using a small spoon. Preheat oven to 175°C (approximately 350°F).
For the batter, beat egg whites with salt and hot water until stiff.
Add sugar (or honey) and egg yolks gradually and cook for another 1-2 minutes continue beating until a firm, creamy mass.
Add flour and ground almonds to egg mixture and fold in gently with a whisk.
Pour cake batter between apples to fill the baking dish. Sprinkle any remaining filling over batter.
Bake apples in preheated oven for 30-35 minutes until golden brown. Serve immediately.
