“Old wives cake” with red cabbage and apple

Mix the Cream Plus Mascarpone with the cinnamon and sugar.

Use a food processor to whip to the desired thickness.

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.

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.

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.

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.

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.

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.