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Sour Cream Apple Cake Soufflé Cockaigne




Source of Recipe


Joy of Cooking


Recipe Introduction


JoNorvelleWalker at eGullet.org made this dessert and it looked and sounded so good. I have to say that I really hate the format of Joy of Cooking and never use it unless I’m looking for a specific method/recipe that I can’t find anywhere else. It has great information and background, but the format of interspersing ingredients throughout the directions, rather than at the beginning, drives me crazy and I’m always afraid I’m going to miss an ingredient. We found the cinnamon a little underwhelming and said that we thought it needed increasing or perhaps it needed a little salt somewhere. The tastes very good warm or room temperature, but it is best served cold.


List of Ingredients




BASE:
5-6 cups tart apples, pared, cored and sliced
1/4 c. butter
1/2 c. sour cream
Zest and juice from one lemon
1 scant cup sugar
2 T. AP flour
8 beaten egg yolks
1/2 c. slivered almonds, toasted

SOUFFLE:
8 eggs whites, whipped until stiff, but not dry
1/4 c. sugar
1 T. cinnamon, or more
1/4 c. dry breadcrumbs (I used panko)
1/4 c. sliced almonds, toasted
Whipped cream, vanilla custard, or vanilla ice cream – optional


Recipe



BASE:
Melt the butter in a large skillet over medium heat and cook the apples slowly until tender, but not mushy. Do not brown.

Mix together the sour cream, lemon zest and juice, sugar, flour, beaten egg yolks, and slivered almonds. Pour into the skillet with the apples and cook, stirring, until it thickens. Take off heat and cool to room temperature. Heat oven to 325F.

SOUFFLE:
Whip the egg whites to stiff, but not dry. Gently fold into the cooled apple mixture. Pour into a 13x9-inch baking dish that has been sprayed with cooking spray.

Mix together the 1/4 c. sugar, the cinnamon, bread crumbs, and the sliced almonds and sprinkle on top of the apple/egg white mixture. Bake for about 45 minutes. Should be firm and slightly browned. Serve with whipped cream, custard sauce, or vanilla ice cream, if you like. Store refrigerated.

Serves 8-10.