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Vincent Boué’s Apple Teacake
2021-03-11
- This Recipe
- Chef: Vincent Boué
- Cuisine: French Cuisine
- Course: Dessert, Cake
- Difficulty: Easy
- Category: Course
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Thursday March 11, 2021
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Whipping cream, Gold leaf, Lemon juice, Mascarpone, Apples, Apple syrup, Vanilla sugar, Vanilla,
- Book
- Fine French Desserts
- Print This Recipe
-
Print
La version Française se trouve ICI |
This simple cake is the perfect cake for a morning delight with a warm cup of tea or coffee (and for the rest of the day, needless to say) Don't forget to share your photos once you tried this recipe! HERE |
About this recipe |
Over the years, I have been making desserts that were more and more complex, as I was trying to keep up with new challenges, and new pastry techniques I was discovering. I think that's what I like in baking : you never reach the ceiling : There are always new challenges in the evolving world of Pâtisserie, a world that never sleeps !
However, despite the joy of reaching these challenges, I realized that I slowly forgot the joy of a simple dessert, and when I ate this simple dessert, it confronted me with a fundamental Baking reality : Simple and tasty desserts will never die
When I was a kid growing up in France, apple cake was one of my favorite desserts. It is simple, but the taste is so wonderful, I think it is one of my favorites. Why always make complex desserts when simplicity tastes so good ??
So, let's forget about those complex pâtisserie desserts that are beautiful but sometimes not as tasty as this simple and wonderful apple cake
This is a recipe by MOF Vincent Boué, a top French chef. You will like this cake, period.
If you are in a hurry - You don't have to make the caramelized apples and cream, you may just try the cake, which is itself wonderful...
If you are in a hurry - You don't have to make the caramelized apples and cream, you may just try the cake, which is itself wonderful...
 | Source of the recipeA recipe by MOF Vincent Boué found in the book "Fine French Desserts".To purchase online, see HERE |
 | The recipe is on page 407 |
Modifications to the original recipeI modified only a few things...
|
Ingredients
 | For a 9.05" (or 9 1/16" or 23 cm) in diameter cake panThe cake 1 ⅓ Cup Butter (293 grams)1 Cup Sugar (247 grams)2 tablespoons of Apple Syrup5 Eggs. ⅔ Cup or 250 grams2 teaspoons Vanilla Extract (14 grams)2 Cups Flour (293 grams)1 Tablespoon Baking Powder (14 grams)2.5 ApplesThe cream 1 Cup Cream (200 grams)4 Tablespoons Mascarpone Cheese (60 grams)1 Tablespoon Vanilla Sugar (14 grams). For the recipe, see HERE1 teaspoon of Apple SyrupThe caramelized apples ½ Cup Sugar (130 grams)2 Apples1 Edible Gold LeafThe decorative apples ⅔ Cup Sugar (150 grams)⅔ Cup Water (150 grams)2 teaspoons Lemon Juice (10 grams)1 Apple |
For a 8.26" (or 8 17/64" or 21 cm) in diameter cake panThe cake 1 Cup Butter (244.2 grams)1 Cup Sugar (205.9 grams)1.6 tablespoons of Apple Syrup4.1 Eggs. ½ Cup or 204 grams2 teaspoons Vanilla Extract (11.6 grams)1 ⅔ Cup Flour (244.2 grams)1 Tablespoon Baking Powder (11.6 grams)2 ApplesThe cream ¾ Cup Cream (166.7 grams)3 Tablespoons Mascarpone Cheese (50 grams)2 teaspoons Vanilla Sugar (11.6 grams). For the recipe, see HERE0.8 teaspoon of Apple SyrupThe caramelized apples ½ Cup Sugar (108.3 grams)1.6 Apples1 Edible Gold LeafThe decorative apples ½ Cup Sugar (125 grams)½ Cup Water (125 grams)1 teaspoon Lemon Juice (8.3 grams)0.8 Apple |
For a 7.08" (or 7 3/32" or 18 cm) in diameter cake panThe cake ¾ Cup Butter (179.4 grams)⅔ Cup Sugar (151.2 grams)1.2 tablespoons of Apple Syrup3 Eggs. ⅓ Cup or 150 grams1 teaspoon Vanilla Extract (8.5 grams)1 ¼ Cup Flour (179.4 grams)2 teaspoons Baking Powder (8.5 grams)1.5 ApplesThe cream ½ Cup Cream (122.4 grams)2 Tablespoons Mascarpone Cheese (36.7 grams)1 teaspoon Vanilla Sugar (8.5 grams). For the recipe, see HERE0.6 teaspoon of Apple SyrupThe caramelized apples ⅓ Cup Sugar (79.6 grams)1.2 Apples1 Edible Gold LeafThe decorative apples ½ Cup Sugar (91.8 grams)½ Cup Water (91.8 grams)1 teaspoon Lemon Juice (6.1 grams)0.6 Apple |
For a 5.9" (or 5 29/32" or 15 cm) in diameter cake panThe cake ½ Cup Butter (124.6 grams)½ Cup Sugar (105 grams)0.8 tablespoon of Apple Syrup2.1 Eggs. ¼ Cup or 105 grams1 teaspoon Vanilla Extract (5.9 grams)¾ Cup Flour (124.6 grams)1 teaspoon Baking Powder (5.9 grams)1 AppleThe cream ⅓ Cup Cream (85 grams)2 Tablespoons Mascarpone Cheese (25.5 grams)1 teaspoon Vanilla Sugar (5.9 grams). For the recipe, see HERE0.4 teaspoon of Apple SyrupThe caramelized apples 4 Tablespoons Sugar (55.2 grams)0.8 Apple1 Edible Gold LeafThe decorative apples ⅓ Cup Sugar (63.7 grams)⅓ Cup Water (63.7 grams)1 teaspoon Lemon Juice (4.2 grams)0.4 Apple |
You will need...
Steps
The Pound Cake |
1. For the following steps: You may use either a , or a stand mixer, or an electric beater
2.
Let the
3. Beat the
2.
Let the Butter
(1 ⅓ Cup or 293 g) soften at room temperature for30 minutes
3. Beat the
Butter
(1 ⅓ Cup or 293 g) and theSugar
(1 Cup or 247 g) together
4. For the
Apple Syrup
(2 tablespoons), I use a syrup that is popular in the States : Monin. I found this syrup in a liquor store. You may find it online or in delicatessen retail storesGalco's Old World Grocery
5702 York Blvd
Los Angeles, CA 90042
5702 York Blvd
Los Angeles, CA 90042
5. Add in the
Apple Syrup
(2 tablespoons), theEggs
(5) and theVanilla Extract
(2 teaspoons or 14 g), and mix
6. Sift the
7. Mix
Flour
(2 Cups or 293 g) and theBaking Powder
(1 Tablespoon or 14 g) over the bowl7. Mix
8. Peel and core the
9. Add in and fold. The batter is ready!
Apples
(2.5), dice in large chunks9. Add in and fold. The batter is ready!
The pan |
10. Butter and flour your cake pan, or use parchment paper like I did
11. Pour the batter and gently smooth the top with an offset Icing Spatula
11. Pour the batter and gently smooth the top with an offset Icing Spatula
Baking |
12. Bake in preheated oven at 340 °F / 170 °C for about
13.
I advise to lay a metal pan on top of the cake pan (avoids the cake to crust)
50 minutes
13.
I advise to lay a metal pan on top of the cake pan (avoids the cake to crust)
14. To check if the cake is baked : Insert a knife into the center of the cake, it should come out clean, with no streaks of batter, otherwise keep baking
The caramelized apples |
18. In a a frying pan, melt the
19. The sugar will caramelize. Watch out: caramels burn your skin!
20. Pour the caramel into an oven proof pan
Sugar
(½ Cup or 130 g)19. The sugar will caramelize. Watch out: caramels burn your skin!
20. Pour the caramel into an oven proof pan
21. Add in the
22.
Bake at 380 °F / 190 °C for
23. Take out and let cool down at room temperature
Apples
22.
Bake at 380 °F / 190 °C for 30 minutes
, with a metal pan placed over the pan (to keep the apples moist)23. Take out and let cool down at room temperature
The whipped cream |
24. In a mixing bowl, mix the
25. Pour in the
26. Transfer the whipped cream in a Pastry Bag with a Plain Pastry Tip
Mascarpone Cheese
(4 Tablespoons or 60 g), theVanilla Sugar
(1 Tablespoon or 14 g) and theApple Syrup
(1 teaspoon)25. Pour in the
Cream
(1 Cup or 200 g) and whip : You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater26. Transfer the whipped cream in a Pastry Bag with a Plain Pastry Tip
27. Cut the cake top to make it flat
28. Spread a thin layer of whipped cream
28. Spread a thin layer of whipped cream
29. Lay the caramelized apples, one slice at a time, leaving a margin with the cake edges
30. Pipe the whipped cream around the caramelized apples
The decoration |
31. Let's make a syrup with lemon (this will avoid the oxidation process to begin and the apple slices to brown). Warm in a saucepan the
32. Slice very thinly the
Sugar
(⅔ Cup or 150 g), theWater
(⅔ Cup or 150 g) and theLemon Juice
(2 teaspoons or 10 g)32. Slice very thinly the
Apple
(1)
33. Add in the slices into the syrup and cook for
34. Dry on paper towels
1 minute
, then transfer into a bowl with cold water and ice cubes (will preserve the apple color)34. Dry on paper towels
35. Lay the dried slices on the whipped cream
36. I also like to add the
36. I also like to add the
Edible Gold Leaf
over the caramelized apples
ResultThere you go! |
|
Such a simple taste, that will always bring smile to all generations ! |
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The other recipe of Cakes  |
The result and the pix
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Cooking with the same ingredients ?
What else to cook with Lemon juice |
  |
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What else to cook with Apples |
What else to cook with Vanilla sugar |
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