- 1 cup all-purpose flour
- 1/3 cup milk
- 1/3 cup heavy cream
- 6 large eggs, at room temperature, separated
- 7 tablespoons granulated sugar, divided
- 2 tablespoons dark rum
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 tablespoons salted butter, divided
- 1 large tart cooking apple, such as Granny Smith, peeled, cored and cut into thin slices
- Confectioners’ Sugar and Cherry Preserves
Preheat oven to 400°F. In medium bowl with whisk, combine flour, milk, cream, egg yolks, 3 tablespoons granulated sugar, rum and vanilla extract until blended. In separate large bowl with mixer at high speed, beat egg whites and salt until soft peaks form. Gradually add 6 tablespoons sugar, 1 tablespoon at a time; beat until stiff peaks form. Fold egg yolk mixture into beaten egg whites until just mixed.
In 12-inch, oven-proof skillet over medium heat, heat 1 tablespoon butter; add batter and evenly sprinkle with apple slices. Cook until golden brown on bottom, about 5 minutes, until set (do not stir).
Place skillet in oven; bake about 10 minutes or until top is lightly browned and set. Remove from oven; carefully slide onto large flat plate or large cookie sheet. Return skillet to stove top; over medium heat, melt remaining 1 tablespoon butter; add remaining 1 tablespoon granulated sugar. Carefully invert Apple Schmarren into skillet; cook until golden and sugar caramelizes, about 5 minutes.
To serve, with fork, tear into serving-size portions if desired. Sprinkle with Confectioners’ Sugar and serve with cherry preserves. Serve immediately. Serves 6 to 8.