Pyre From the Easter Plait

For the pile of the Easter plait, toast hazelnuts in a frying pan without fat and caramelize with 10 g sugar. Cool and chop one more time. Caramelize 20 g of sugar in a frying pan with a little bit of butter. Add the raisins and caramelize one more time. Peel and core the apples, cut into cubes and mix with the raisins.

Stir the eggs through with the milk, stir in the cinnamon, vanilla sugar and the remaining sugar.

Cut the Striezel into small slices and arrange them in a fan shape in a buttered gratin dish. Sprinkle the raisin apples and hazelnuts between the slices and pour the egg-milk mixture over everything. Bake the pile in the oven at 180 degrees (upper-lower heat) for about 35 minutes.

Sprinkle with a little bit of powdered sugar, arrange on plates and bring to the table with vanilla sauce.

For the sauce, cut open the vanilla pods and squeeze out the pulp. Boil the milk, add the vanilla pulp and sugar. When the milk boils, whisk in the yolks. Continue whisking until the liquid begins to thicken. Then remove the saucepan from the stove and continue stirring until the saucepan has released all its heat. Pass through a sieve and bring to the table to the pile of the Easter plait.

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