Apple Cake

De Bruno Albouze · 180 min

Ingredientes

Preparación

1. Make the apple marmalade: heat the apple sauce and apple juice in a saucepan. Mix the sugar with the agar agar and add to the pan with the citric acid. Bring to a gentle boil and cook for a couple of minutes. Pour into a narrow container and refrigerate until set. Blend with an immersion blender until smooth.
2. Peel and core the apples, then cut each into 12 evenly sized wedges.
3. In a large skillet over medium heat, melt the butter with the olive oil. Add the apple wedges and sauté for a couple of minutes until coated in fat. Sprinkle with the sugar and cinnamon, and cook on high heat, moving the wedges occasionally, for about 10 minutes in total.
4. Add the calvados (optional) and ignite it, standing back from the flames. Let the alcohol burn off until the flames die down.
5. Transfer the apple wedges to a baking tray and let them cool completely.
6. Generously butter a cake ring and coat the sides with brown sugar.
7. In a large bowl, beat the eggs, salt and sugar. Add the apple sauce, melted butter, then the sifted flour and baking powder. Fill a piping bag and leave it at room temperature.
8. Over a parchment-lined baking tray, arrange the apple wedges in a round. Place the cake ring on top and cover the apples with about half the batter. Tuck in the remaining apples.
9. Dot the cake with spoonfuls of apple marmalade, then top the apples with the remaining batter.
10. Preheat the fan oven to 320°F (160°C). Bake for 50 minutes, or until the internal temperature reaches 98°C. Remove and let cool.
11. When the cake is at room temperature, place another baking tray on top and flip. Remove the parchment and the cake ring. Refrigerate until ready to cut.

Resumido del vídeo de Bruno Albouze. Míralo para los detalles.

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