Slow-roasted apple cake with ginger and spring flowers
Recette proposée par Beatriz Gonzalez

dessert 1.25 kg Pink Lady apples |125 g butter |15 g fresh ginger |50 g corn starch |12.5 g icing sugar |62.5 g sugar |1.25 g fleur de sel |50 g flour |37.5 g butter |19 g coconut sugar |1 g fleur de sel |5 egg yolks |Edible flowers: Viola, marigold, green shiso, red shiso <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">To prepare the slow-roasted apple cake (make one day ahead): Preheat the oven to 200&ordm;C. Peel, core and thinly slice the apples. </span> </div> </li> <li class="step"> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">Clarify the butter and thinly slice the ginger. Stir the ginger into the butter and allow it to infuse for 30 minutes. In a food processor or blender, blend the butter, ginger, corn starch and icing sugar until smooth. Stir in the apple slices. Pour the apples onto a parchment-lined baking tray. Cover them with another sheet of parchment paper and aluminium foil.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">Bake the apples at 200&ordm;C for about 3 hours. Transfer the apples to the refrigerator with a weight on top to press them down. Keep in the refrigerator overnight.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">To make the caramel powder: Caramelise the sugar in a saucepan (without adding any water). Stir in the fleur de sel. Pour the caramel onto a baking tray. Once the caramel is completely cool, blend it to a powder. Sprinkle the caramel powder over the apple cake and place the cake in a hot oven for a couple of minutes to caramelise the surface.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">Pour le sabl&eacute; : au batteur, m&eacute;langez tous les &eacute;l&eacute;ments hormis les jaunes jusqu&rsquo;&agrave; obtention d&rsquo;une texture sableuse puis ajoutez les jaunes. D&eacute;barrassez. &Eacute;talez finement sur une plaque. D&eacute;taillez des carr&eacute;s de p&acirc;te et faites cuire au four &agrave; 170&deg;c pendant 12 min.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">To make the shortbread: Preheat the oven to 170&ordm;C. Combine all of the ingredients minus the egg yolks in the bowl of a stand mixer and mix until the dough has a sandy texture. Mix in the egg yolks until well blended. Remove the dough from the bowl. Spread it out into a thin layer on a baking tray. Cut the dough into squares and bake them in the 170&ordm;C oven for 12 minutes.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">6</span></div> <div class="step-content"> <span class="content">Assembly: Cut the apple cake into squares that are the same size as the shortbread squares. Place one square of apple cake on each plate. Top each apple square with a shortbread square. Garnish with flowers.</span> </div> </li> </ul> French PT210M PT210M
Difficulty Medium
Preparation 210 minutes
Cooking 210 minutes

Ingredients

Preparation

8 people
1.25 kg Pink Lady apples |125 g butter |15 g fresh ginger |50 g corn starch |12.5 g icing sugar |62.5 g sugar |1.25 g fleur de sel |50 g flour |37.5 g butter |19 g coconut sugar |1 g fleur de sel |5 egg yolks |Edible flowers: Viola, marigold, green shiso, red shiso
    • 1
      To prepare the slow-roasted apple cake (make one day ahead): Preheat the oven to 200ºC. Peel, core and thinly slice the apples.
    • 2
      Clarify the butter and thinly slice the ginger. Stir the ginger into the butter and allow it to infuse for 30 minutes. In a food processor or blender, blend the butter, ginger, corn starch and icing sugar until smooth. Stir in the apple slices. Pour the apples onto a parchment-lined baking tray. Cover them with another sheet of parchment paper and aluminium foil.
    • 3
      Bake the apples at 200ºC for about 3 hours. Transfer the apples to the refrigerator with a weight on top to press them down. Keep in the refrigerator overnight.
    • 4
      To make the caramel powder: Caramelise the sugar in a saucepan (without adding any water). Stir in the fleur de sel. Pour the caramel onto a baking tray. Once the caramel is completely cool, blend it to a powder. Sprinkle the caramel powder over the apple cake and place the cake in a hot oven for a couple of minutes to caramelise the surface.
    • 5
      Pour le sablé : au batteur, mélangez tous les éléments hormis les jaunes jusqu’à obtention d’une texture sableuse puis ajoutez les jaunes. Débarrassez. Étalez finement sur une plaque. Détaillez des carrés de pâte et faites cuire au four à 170°c pendant 12 min.
    • 5
      To make the shortbread: Preheat the oven to 170ºC. Combine all of the ingredients minus the egg yolks in the bowl of a stand mixer and mix until the dough has a sandy texture. Mix in the egg yolks until well blended. Remove the dough from the bowl. Spread it out into a thin layer on a baking tray. Cut the dough into squares and bake them in the 170ºC oven for 12 minutes.
    • 6
      Assembly: Cut the apple cake into squares that are the same size as the shortbread squares. Place one square of apple cake on each plate. Top each apple square with a shortbread square. Garnish with flowers.

    Products :

    Monts du Lyonnais apple juice

    La Grande Épicerie de Paris
    €4.20
    75 cl (5,60 € / L)

    Ground ginger

    La Grande Épicerie de Paris
    €2.50
    35 g (71,43 € / kg)
    • 1
      To prepare the slow-roasted apple cake (make one day ahead): Preheat the oven to 200ºC. Peel, core and thinly slice the apples.
    • 2
      Clarify the butter and thinly slice the ginger. Stir the ginger into the butter and allow it to infuse for 30 minutes. In a food processor or blender, blend the butter, ginger, corn starch and icing sugar until smooth. Stir in the apple slices. Pour the apples onto a parchment-lined baking tray. Cover them with another sheet of parchment paper and aluminium foil.
    • 3
      Bake the apples at 200ºC for about 3 hours. Transfer the apples to the refrigerator with a weight on top to press them down. Keep in the refrigerator overnight.
    • 4
      To make the caramel powder: Caramelise the sugar in a saucepan (without adding any water). Stir in the fleur de sel. Pour the caramel onto a baking tray. Once the caramel is completely cool, blend it to a powder. Sprinkle the caramel powder over the apple cake and place the cake in a hot oven for a couple of minutes to caramelise the surface.
    • 5
      To make the shortbread: Preheat the oven to 170ºC. Combine all of the ingredients minus the egg yolks in the bowl of a stand mixer and mix until the dough has a sandy texture. Mix in the egg yolks until well blended. Remove the dough from the bowl. Spread it out into a thin layer on a baking tray. Cut the dough into squares and bake them in the 170ºC oven for 12 minutes.
    • 6
      Assembly: Cut the apple cake into squares that are the same size as the shortbread squares. Place one square of apple cake on each plate. Top each apple square with a shortbread square. Garnish with flowers.

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