Home Recipes “Old wives cake”

“Old wives cake”

A surprising combination of gingerbread, apple, and red cabbage.

photo1 | Debic

Jan Smink

Restaurant Smink

Ingredients

Mascarpone cinnamon cream

500 g Debic Cream Plus Mascarpone

6 g cinnamon powder

100 g sugar

Apple compote

2 Jonagold apples

25 g sugar

100 ml white wine

1 vanilla pod

1 star anise

100 ml water

1 lemon

Boerenjongens

100 g raisins, yellow and brown

200 ml brandy

50 g Smink Beerenburg (herbal distillate)

50 g sugar

1 vanilla pod

Biscuit crumble

100 g butter

100 g flour

100 g sugar

50 g ground almonds

Red cabbage broth

500 ml red cabbage juice

2 lemon grass

20 g ginger

50 g sugar

5 lime leaves

¼ red pepper, in rings, without the seeds

Xanthan gum

Soufflé base mixture

700 g milk

300 g old wives cake

100 g sugar

8 g potato starch

75 g flour

300 g quark

Soufflé

250 g base mixture (see recipe)

5 fresh egg whites

85 g sugar

25 g icing sugar

25 g red cabbage powder

Debic products used

Cream Plus Mascarpone 1L

Preparation

Mascarpone cinnamon cream

Mix the Cream Plus Mascarpone with the cinnamon and sugar.

Use a food processor to whip to the desired thickness.

Apple compote

Peel the apples and cut half of them into nice small brunoise.

Finely chop the rest of the apple and soak in the sugar, wine, vanilla, star anise, water and lemon.

Bring to the boil and mix until smooth with a hand blender or using the blender.

Add the apple brunoise and refrigerate.

Boerenjongens

Mix all the ingredients in the pan and bring to the boil.

Once boiling, simmer gently until all the water has boiled away or evaporated, leaving a syrupy mixture.

Refrigerate the boerenjongens.

Biscuit crumble

Mix all ingredients together and crumble to make a crumble dough.

Bake on a baking tray in the oven at 160°C for 8 minutes.

Red cabbage broth

Mix all the ingredients together and transfer to the Ocoo cooker.

Set it to fermentation mode.

When ready, pass through a fine sieve and refrigerate.

Bind using xanthan gum.

Soufflé base mixture

Put the milk, old wives cake and sugar in the pan and bring to the boil.

When it boils, blend with the hand blender and add the starch and flour.

Cook these in the pan.

Mix the mass obtained with the quark and then refrigerate.

This is the soufflé base mixture.

Soufflé

Put the base mixture in a bowl.

Beat the egg whites with the sugar until stiff.

Working in three batches, carefully mix the egg whites with the soufflé base.

Pipe into the greased and sugared soufflé pots, sprinkle with the icing sugar and red cabbage powder mixture and bake at 165°C without a fan for 6 minutes.

Assembly

Build up the plate in layers.

Start with the red cabbage broth, then add a layer of mascarpone-cinnamon cream, next a spoonful of apple compote and lastly a spoonful of brandy-soaked raisins.

Repeat this step, then top off with the crumble.

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Debic for chefs