Swiss Style Apple Flan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 257 mg | (6 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the dough
- 20 grams fresh Yeast
- 100 milliliters lukewarm milk
- 250 grams Pastry flour
- 1 pinch salt
- 30 grams sugar
- 2 egg yolks
- 50 grams softened butter
- butter (for the mold)
- For the fruit topping
- 2 sour Apple
- 100 grams Whipped cream
- 100 grams Quark
- 2 eggs
- 2 egg yolks
- 40 grams sugar
- 2 Tbsps lemon juice
- 1 Vanilla bean (split lengthwise and seeds scraped out)
- 1 Tbsp slivered almonds
- powdered sugar (for dusting)
- 1 Tbsp preserved lingonberry (from a jar)
Preparation steps
For the dough: Dissolve the yeast in the milk. Combine the flour, salt, sugar and egg yolks in a bowl and stir in the yeast mixture. Add the butter and knead until smooth. Cover and let rise in a warm place for about 45 minutes.
Preheat the oven to 180°C (approximately 350°F).
Grease a cake or pizza pan with butter. Roll out the dough on a lightly floured work surface to the size of the baking pan and use to line the base and sides of the pan.
For the fruit topping: Peel the apples, cut in half, core and cut into wedges. Whisk the cream, quark, eggs, egg yolks, sugar, lemon juice and vanilla bean seeds together. Spread over the dough then arrange the apple wedges in the batter in a circular pattern. Sprinkle with the almonds and bake for 35-45 minutes. Dust with powdered sugar and sprinkle with the drained lingonberries. Serve lukewarm.
