- 175 GRAM FLOUR
- 4 EGGS, split
- 250 GRAM SUGAR
- 1 LEMON, juice and rind
- 120 GRAM BUTTER, cold and cubed
- 6 APPLES, peeled, cored and cubed
- 4 CLOVES
- 2 TSP CORN STARCH
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- 150 GRAM FLOUR
- 125 GRAM SUGAR
- 125 GRAM BUTTER, soft
- 2 TBSP CACAO
- 200 GRAM CHOCOLATE
- 100 GRAM WALNUTS
- 3 EGGS
- 3 TBSP BRANDY
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Knead the flour with 2 tablespoons sugar, 1 egg and
the butter. Put the dough in the fridge for 1 hour. Roll it out and
put it in a greased baking pan; bake it blind for 15 minutes at 180
degrees Celsius. Bring the apples
to the boil with 4 tablespoons sugar and juice and rind of 1/2 a lemon
and the cloves. Simmer for 20 minutes, take out the cloves and puree
the mixture shortly. Add 3 egg yolks and stir. Pour this mixture on
the pie bottom. Whisk 3 egg whites until fluffy, slowly add the sugar,
keep beating. Add the corn starch and the juice of 1/2 a lemon and stir
carefully. Put this on top of the apple puree. Bake the pie 1 hour at
110 degrees Celsius.
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Whisk the eggs 4 minutes
with the sugar. Add the butter and stir well. Add the flour and the
cacao and stir carefully. Chop the walnuts, keep a few behind for decoration.
Add the walnuts and the brandy to the batter. Melt 75 gram chocolate
and add this to the batter. Pour the batter in a greased cake mold and
bake he cake half an hour at 175 degrees
Celsius. Melt the remaining chocolate
and brush this over the cake. Decorate the cake with walnuts and allow
it to cool down.
On 10
August 1793, The Musée
du Louvre is officially opened in
Paris,
France. The Palace in which it is
housed exists already since the 12th century. It is now the most
visited art museum in the world. Click on
culinary calendar for more links
between cooking and history.
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