Baked apple in honey and almond crust with speculaas marzipan filling and vanilla sauce
4 large apples of the variety Boskoop
300 g marzipan raw material
300 g butter-speculoos
50 ml of honey
100 g brown cane sugar
500 g coarsely ground almonds
400 g of finely ground almonds
100 g of flour
3 egg yolks
2 tbsp sugar
2 tablespoons of vanilla sugar
1 tbsp cornstarch
1 vanilla pod
350 ml of milk
Estimated preparation time: 50 minutes
Peel the apples and use a cookie cutter to completely remove the core casing, creating a large round hole.
Lightly roast the roughly ground almonds in the roasting pan and then mix with the finely ground almonds.
Mix 200 g of the almond mixture with marzipan and the crumbled specula and fill the apples. Mix the rest of the almond mixture with one egg, 2 egg yolks, honey and brown sugar. Now dust the hands with flour and press the almond paste firmly to the apple until it is completely covered.
Cook the apples at 160 ° C for 30 minutes in the oven. Towards the end of the baking time the apples are coated with honey and a little egg yolk. Stir the vanilla pod, the egg yolks, sugar, vanilla sugar and starch until smooth. Add milk and stir over low heat until the sauce thickens.