For the apple pureePippin apple: cut the pippin apple in slices, not eliminating the peel and seeds. Cook it on a medium flame, together with the lemon juice and the sugar (about 1/3 of the weight of the apple), for about 1h30. Ground until it has the consistency of a puree.Quince apple: cut the quince apple in slices, not eliminating the peel and seeds. Cook it on a medium flame, together with the lemon juice and the sugar (about 1/3 of the weight of the apple), for about 1h30. Ground until it has the consistency of a puree.Golden apple: ground the golden apple, not eliminating the peel and seeds. Cook it on a medium flame, adding water and sugar, until it is candied.
Take a round cake pan with a diameter of 24 cm. Place it on a low flame and candy the sugar with the vinegar. Remove the pan from the flame and distribute the caramel also on the sides, let cool and place into a freezer for at least 10 minutes.
Whip the albumens with the sugar, place lightly in the frozen baking pan, and bake in a preheated oven at 150° for 35 minutes.Place bottom-up onto a plate and leave to rest in a fridge for 12 hours.
"It’s important for people to understand that even a specific diet, tailored to the needs of a pathology, can be tasteful and appetizing."