Two egg whites, forty grammes of sugar, one teaspoon vanilla sugar, 400g natural yogurt (or sour cream), thirty grammes of corn starchy.
𝍳 For the dough, whisk flour, baking powder, butter, a little of salt, egg yolks, and 40g of sugar until a smooth dough forms. Press into a pie pan set at twenty cm.
Slice the apples for the layer and toss them with forty grammes of sugar and lemon juice. Layout them on the dough.
Bake until the apples are soft, 40 to 45 minutes at 170°C (338°F).
Beat two egg whites with forty grammes of sugar and vanilla until firm peaks form for the soufflé cream.
5. Add cornstarch to natural yogurt (or sour cream) then carefully stir the beaten egg whites.
Spoon the soufflé cream over the prepared apple pie.
7. Cool and savor your melt-in– your mouth treat!
ADVERTISEMENT
