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Classic Scheiterhaufen

Funeral Pyre
Deel op Facebook Print Recipe

Ingredients

Ingredients for 6 Servings

  • 10.5 oz 300 g Brioche or dinner rolls, stale
  • 7 tbsp 100 ml Milk
  • 1 Egg
  • 1 oz 30 g Preserved raisins (see p. 189)
  • 3 tbsp 4 cl Rum
  • 1 oz 30 g Almonds, grated
  • 4 Apples or quinces
  • Juice of 1 lemon
  • 3½ tbsp 50 g Butter
  • 2 tbsp 1 kl Cinnamon powder
  • 3 Egg whites
  • ¼ cup 60 g Granulated sugar
  • 2 Egg yolks
  • 2 tsp 10 g Vanilla sugar
  • 2 tbsp 20 g Flour
  • Butter for the dish
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Mix the milk with the egg.
  • Cut the brioche or rolls into ½ in (1cm) slices and soak in the egg milk.
  • Cut the apple or quince into slices, sauté briefly in butter, and flavor with lemon juice and cinnamon.
  • Butter a ceramic loaf pan.
  • Arrange the apples and brioche like roof tiles and spread the raisins, rum, and almonds on top.
  • Beat the egg white to stiff peaks with the granulated sugar.
  • Fold in the egg yolk, vanilla sugar, and flour.
  • Spread on top of the Scheiterhaufen.
  • Bake for 25 minutes.
  • Remove from oven and serve dusted with confectioner’s sugar.
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Course; Dessert
Cuisine; Austria / European