INGREDIENTS
- Makes 1 22 centimeter cake.
- For the mass:
- – Flour.
- – Butter 200 g.
- – Impalpable sugar 100 g.
- – Yolks 2 items.
- – Water just a few drops (if obligatory)
- For the almond cream:
- – Mushy butter 100 g.
- – Sugar 100 g.
- – Eggs 1 unit.
- – Almond flour 100 g.
- – Flour or corn starch 30 g.
- – Gold apples (yellow) or Granny smith (inexperienced) 5 items.
- – Butter ointment for brushing on.
- – Brown sugar.
- – Pastry spices.
- For the white chocolate ganache:
- – Crema 100 g.
- – Chocolate blanco 150 g.
- – Crema 200 g.
Get pleasure from this scrumptious and exquisite APPLE CAKE AND WHITE CHOCOLATE CREAM
PROCEDIMINETO:
1. For the dough, place the flour with the chilly butter reduce into cubes, generate friction till sanded. Add the sugar and blend once more. Add the yolks and mix all of the elements.
2. Stretch between two items of plastic wrap as much as 4mm thick. As soon as chilly, type a waist or pie plate 22 cm in diameter. Reserve in freezer.
3. For the almond cream, beat the butter with the sugar, add the egg and proceed beating till you obtain a homogeneous cream. Add the almond powder and flour, combine and place in a piping bag.
4. Make a spiral with the cream all through the bottom of the cake.
5. Peel the apples, pit them and reduce them in half, slice them as finely as you possibly can.
6. Prepare the half slices overlapping to type a flower, masking the whole cake. Brush with a skinny layer of butter and Sprinkle the floor with brown sugar, cinnamon powder or a 5-spice combination.
7. Bake at 170 levels for roughly 35 minutes. The bottom ought to brown effectively. You may sprinkle with powdered sugar earlier than serving.
8. For the ganache, make a ganache with the cream and chocolate.
9. Refrigerate till it crystallizes. Add the remaining 200 cc of cream and beat till whipped.
10. Reserve chilly till used.
11. Adorn with a quenelle or spoonful of white chocolate cream.
