Fotzel Slice and Apple Puree

Whisk the eggs, milk and a little salt together well and pour into a shallow dish 5 to 6 Tbsp. sugar and 1 tbsp. cinnamon powder in a small bowl. Halve the apples without peeling, remove the core and cut them into quarters. Cut the lemons into quarters without peeling, squeeze them well and put them with the juice into a small dessert bowl. Bring the cider, the raw sugar, the cinnamon stick and the dessert bowl with the lemon quarters to the boil, add the apples and simmer for about 10 minutes with the lid closed. With the perforated ladle, take out the apples and drive them through the passvite and arrange them in a baking dish. Heat 2-3 tbsp. clarified butter in a pan, turn the bread in the egg mixture to the other side and bake on the spot in batches on both sides until golden brown and keep warm. Sprinkle the cinnamon sugar over the warm Fotzel slices or serve them separately.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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