Apple cake with fluffy topping, vanilla double-cream and brown almond ice cream

Apple cake with fluffy topping, vanilla double-cream and brown almond ice cream

Ingredients

For eight persons

Almond ice cream

  • 350 g milk
  • 90 g cream
  • 40 g sugar
  • 45 g egg yolk
  • 50 g sugar
  • 90 g brown almond paste
  • ½ sheet gelatine

Heat up the milk and cream together with the first amount of sugar (40 g). Beat the egg yolk with the second amount of sugar until foamy, then add the heated milk and keep mixing. Heat the ice cream until almost boiling and then mix in the almond paste. Let it cool and then freeze it in an ice cream machine.

Apple cake with fluffy topping

  • 4 slightly sour apples e.g. Braeburn
  • 250 g flour
  • 80 g sugar
  • 1 egg
  • 125 g butter
  • A pinch of salt
  • A bit of grated lemon peel
  • 4 egg yolks
  • 100 g sugar
  • ½ vanilla pod, inside scraped
  • 125 g ground almonds
  • 200g whipped cream
  • 4 egg white

Cut the butter into small pieces, add the flour, sugar, egg, salt and grated lemon peel, and mix everything until it forms a dough. Prepare a springform pan (26 cm diameter) by lining it with parchment. Roll out the dough until thin and place it in the pan, forming a 3 cm edge extending upward. Poke the bottom with a fork repeatedly and let it sit in the freezer for 10 min. Peel, core and cut the apples into thin slices. Spread them out onto the cake base and bake in a pre-heated oven at 180° C for 15 minutes.

Beat the egg yolks with the vanilla and sugar until fluffy; then add the ground almonds and whipped cream. Beat the egg whites until stiff and mix carefully into the mass. Spread the mass onto the pre-backed cake base and bake it for 50 minutes.

Almond crumble

  • 30 g ground almonds
  • 30 g butter
  • 30 g flour
  • 30 g sugar

Cut the butter into small pieces and mix them with the almonds, sugar and flour to make the crumble. Bake at 160°C for 20 minutes.

Vanilla double-cream

  • 125 g double-cream
  • ½ vanilla pod, inside scraped
  • powdered sugar

Beat the double-cream and vanilla until thick and add powdered sugar to taste.

Caramel sauce

  • 80 g cream
  • 50 g sugar
  • 10 g butter

Caramelise the sugar and then add the butter while stirring constantly. Douse with a bit of warmed up cream. Let everything boil briefly until the caramel is fully dissolved.

Tip: You can also use hazelnuts instead of almonds.

Shopping list

  • 350 g milk
  • 370 g cream
  • 165 g butter
  • 7 eggs
  • 125 g double-cream
  • 1 sheet gelatine
  • 270 g sugar
  • 280 g flour
  • powdered sugar
  • 90 g brown almond paste, available at Coop
  • 155 g ground almonds
  • 1 vanilla pod
  • 4 apples, e.g. Braeburn
  • 1 lemon

Read more about the Swiss National Culinary Team at: www.hotelgastrounion.ch/skv.