In addition to good wine, there is a Heckenwirtschaft at the Schenk winery. Caro Schenk cooks Opfenschlupfer with vanilla sauce there and presents her recipe to you
Ofenschlupfer with vanilla sauce
Thomas Schenk is a young winemaker from Randersacker. In his winery he runs temporary wine taverns in spring and autumn. The so-called Franconian Heckenwirtschaften. In addition to wine, other delicacies are offered there. On the menu are Franconian classics like bratwurst, a Franconian sausage platter or Opfenschlupfer with vanilla sauce. Thomas' wife Caro tells us her recipe for it – to try out at home.
Indrigents for 4 persons
- 0.5 l milk
- ½ vanilla pod
- 2 egg yolks
- 35 g sugar
- 1 tbsp starch
- 4 tart apples
- cinnamon, sugar
- 4 old rolls
- 300 ml milk
- sugar to taste
- 3 eggs
- 100 g roasted almond slivers
Scrape out ½ vanilla pod, boil 0.5 l milk with the scraped pod and the vanilla pulp. Separately, beat 2 egg yolks and 35 g sugar until frothy and stir in 1 tbsp starch.
Stir the milk mixture into the egg yolks. Pour the mixture back into the saucepan and heat again. It should not boil, but just bubble up.
Roughly dice four apples, mix with Calvados (to taste) and cinnamon-sugar and leave to infuse for a while.
Cut the buns into slices. Whisk the milk with the eggs and sugar (to taste) and soak the bread slices in it.
Grease the dessert rings and place them on a baking tray lined with baking paper. Then place in the ring in layers. First roll, then almond slivers then apples, then roll again, almond slivers and finally apples. Bake in the preheated oven at 180°C for about 25-30 minutes. Serve with the vanilla sauce.