Petersburg apple pudding
10 servings
50 minutes
Petersburg apple pudding is a refined dessert of Russian cuisine, infused with the aromas of fresh apples, creamy custard, and apricot jam. The history of this dish dates back to old Petersburg traditions when aristocrats enjoyed delicate puddings in luxurious palaces. The combination of jam-filled apples and airy sour cream mousse creates a delightful balance of sweetness and light tartness. Baked at low temperatures, the pudding acquires a velvety texture that melts in the mouth. This dessert is suitable for cozy family tea gatherings as well as exquisite banquets. It can be served with an extra portion of jam, whipped cream, or a scoop of vanilla ice cream, turning it into a true gastronomic masterpiece.
1
Wash the apples, remove the core, fill with jam, and place in a greased dish.
- Apple: 10 pieces
- Apricot jam: 200 g
- Butter: 1 tablespoon
2
Separate the yolks from the whites, mix them with sugar, grated lemon zest, flour, and sour cream.
- Chicken egg: 5 piece
- Sugar: 2 tablespoons
- Lemon zest: 1 teaspoon
- Wheat flour: 1 tablespoon
- Sour cream: 1.5 jar
3
Whip the egg whites into a foam, combine with the sour cream mixture, mixing from bottom to top, and pour this mixture over the apples.
- Chicken egg: 5 piece
- Sour cream: 1.5 jar
4
Bake the pudding in the oven at low temperature until the egg-sour cream mixture thickens.
- Sour cream: 1.5 jar
