Remove skin from apples, remove core with apple corer, cut into 5 to 6 thick slices.
Sprinkle powdered sugar over apples and drizzle with brandy. Leave to rest for 60 minutes.
For the pastry:
Stir together flour, oil, egg yolks, salt, cornstarch, sugar and bock beer until thick.
Whip egg whites until stiff and fold into batter. Keep warm.
Pull the apple slices through the batter and bake in vegetable fat in a fat cooking pot until golden brown. Keep warm.
For the sauce
Beat egg yolks, egg and sugar until creamy. Fold in bock beer. Stir in hot water bath until white creamy. Serve with the baked apple rings.
As a table drink fits best a St. Stephan’s Bock.
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