Peel the apples, core with a corer and cut into finger-thick slices. Sprinkle with sugar and drizzle with cherry brandy. Steep for one hour.
Whip the egg whites until stiff. Stir the flour, wine and oil into a smooth batter and finally stir in the snow.
Turn the apple slices in the mixture to the other side. Bake the apple cakes in the floating clarified butter until golden brown on both sides. Sprinkle with cinnamon and sugar.
Tip: Instead of clarified butter, you can also use butter in most cases.
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