Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Scheiterhaufen with rum-soaked raisins
Traditional, aromatic and irresistible – this Scheiterhaufen with apples, rum raisins and a fluffy meringue topping brings the taste of Austria straight to your plate!
Cooking time: 1 hour 20 minutes
Ingredients
| Ingredients (8 servings) | ||
|---|---|---|
| 8 | piece(s) | Croissant, crumbly |
| 4 | piece(s) | Granny Smith apples |
| 4 | piece(s) | Resi or Golden Delicious apples |
| 100 | g | Grapes, red and white, seedless |
| 8 | piece(s) | Egg yolk |
| 125 | ml | Milk |
| 250 | ml | Sour cream |
| 300 | g | Granulated sugar |
| 125 | g | Butter, plus a little more for greasing |
| 40 | g | Raisins (soaked in Inländer rum 2 days beforehand) |
Preparation
- Cut the shortcrust crescents into thick slices. Chop the apples finely with a mandolin slicer, either with or without the peel depending on your preference.
- Grease a casserole with butter. Halve the seedless grapes lengthwise. Mix the egg yolks with the milk, sour cream and sugar. Carefully melt the butter in a saucepan.
- Spread a layer of apples and raisins in the casserole dish. Then place the shortcrust pieces on top and drizzle generously with butter. Then add another layer of apples and raisins, followed by a layer of grapes. Repeat three times, finishing with a layer of apples. Pour the egg yolk, milk, sugar and sour cream mixture over the contents, then place in an oven preheated to 350 °F (180 °C) for 40 minutes. After approx. 30 minutes, cover with aluminum foil. After 40 minutes, take the casserole out of the oven and let it rest for 20 minutes at room temperature.
Ingredients for the icing
| Ingredients (8 servings) | ||
|---|---|---|
| 80 | ml | Water |
| 300 | g | Granulated sugar |
| 8 | piece(s) | Egg whites |
| Lemon zest | ||
Preparing the icing
- Boil the water, sugar and lemon zest for 2 to 3 minutes, then take off the heat and let cool.
- Beat the egg whites with a pinch of salt. When they are semi-stiff, slowly stir in the cooled sugar-water-lemon syrup while stirring constantly. Then beat for another 3 to 4 minutes until completely stiff. Fill into a piping bag and cover the Scheiterhaufen. Bake at 430 °F (220 °C) with the oven set to grill (top heat) for 3 to 4 minutes until firm and golden brown.
Wine tip
Pale orange gold, silver reflections. Fresh herbal savouriness, delicate hints of clove and bergamot, nuances of rose and marshmallow, mineral undertones. Taut, tightly woven,...
Austria
Falstaff "Viennese cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
