Soft fluffy, this cake is just like that.
A soft cloud of sponge cake filled with delicious custard, jam and caramelized apples.
And that’s not all: the crunchy glazed puff pastry disk will make fall in love even the most reluctant.
What a delirium!
Makes 24 cm diameter cake
READY IN 1h
5,2 oz sugar
3 oz flour
1,7 oz potato starch
1 teaspoon baking powder
butter and flour to taste
vanilla extract to taste
14 oz milk
1/2 lemon zest
3 oz sugar
1,4 oz flour
0,8 oz corn starch
2 tablespoons lemon juice
1,7 oz butter
2,4 oz sugar
1 teaspoon lemon juice
1 puff pastry sheet
½ egg white
4 tablespoons confectioner’s sugar
2 tablespoons apple compote or jam
1 teaspoon cinnamon
½ jar apple compote or jam you like best
icing sugar to taste
STEP 1:MAKE THE SPONGE CAKE
Using a whisk, whip eggs together with sugar and vanilla extract until light and frothy (it will take about ten minutes). In another bowl, sift together flour with starch, baking powder and add this mix – one spoon at a time – to the bowl of eggs and sugar, incorporating with a wooden spoon.
Grease a pan with butter and sprinkle with flour, removing the excess. Pour the dough into the pan and bake in a preheated oven at 180 ° C for 25 minutes.
STEP 2:MAKE THE CREAM
In a saucepan, heat milk with lemon peel until it almost boils.
Separately, whisk egg yolks with sugar until they swell and lighten (3 minutes are enough).
Add, little by little, flour and starch, continuing beating…
Gradually add lemon-scented milk by bringing the saucepan over the heat.
Simmer for 5 minutes, add lemon juice and mix with a whisk. Finally turn off and rest covering the cream with kitchen cling film.
STEP 3: CARAMELIZE THE APPLES
Peel the apples, remove the core, the seeds and the stalk, then cut them into cubes.
Melt the butter in a pan with sugar, add the apples and lemon juice too.
Stir and cook by covering with the lid for about ten minutes.
STEP 4: GLAZE THE PUFF PASTRY
Unroll the puff pastry sheet and cut out a circle a couple of centimeters smaller than the pan used to bake the sponge cake.
In a small bowl, mix egg white with icing sugar, and brush the mixture on the pastry circle.
Sieve the compote (or blend it) to make it smooth, then add cinnamon and mix.
Put it in a pastry syringe and squeeze it onto the pastry creating a zigzag pattern. Don’t be in a hurry, the more precise you are, the better the drawing succeeds.
Bake the pastry in a preheated oven at 180 ° C for about 23 minutes.
STEP 5: ASSEMBLE THE CAKE
Divide the sponge cake into three layers.
Spread the first layer of apple compote or jam.
Cover with the second layer of sponge cake and add cooked apples, making sure to drain them if they are very humid (just leave a few aside for the final decoration).
Cover with the third layer of sponge cake
and spread it with cream.
Finally, place the circle of glazed pastry.
Decorate the cake by distributing a few cubes of cooked apple all around the circle of pastry and if you like add a sprinkling of icing sugar.
#getBready & enjoy your meal