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Vincent Boué’s Apple Teacake

2021-03-11

   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 !
Apple Teacake

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
Apple Teacake

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 ??
Apple Teacake

So, let's forget about those complex pâtisserie desserts that are beautiful but sometimes not as tasty as this simple and wonderful apple cake
Apple Teacake

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...
Apple Teacake

Apple Teacake

Source of the recipe

A recipe by MOF Vincent Boué found in the book "Fine French Desserts".

To purchase online, see HERE

 
Apple Teacake

The recipe is on page 407

 

Modifications to the original recipe

I modified only a few things...
  • I multiplied the quantities to get a bigger cake. That's the way we like it in America...
  • I add

    Apple Syrup

    (2 tablespoons) and

    Vanilla Extract

    (2 teaspoons or 14 g) for an enhanced taste
  • I add caramelized apples and a whipped cream


 

Ingredients

Apple Teacake

For a 9.05" (or 9 1/16" or 23 cm) in diameter cake pan

 

 The cake

1 ⅓ Cup Butter (293 grams)

1 Cup Sugar (247 grams)

2 tablespoons of Apple Syrup

5 Eggs. ⅔ Cup or 250 grams

2 teaspoons Vanilla Extract (14 grams)

2 Cups Flour (293 grams)

1 Tablespoon Baking Powder (14 grams)

2.5 Apples

 The cream

1 Cup Cream (200 grams)

4 Tablespoons Mascarpone Cheese (60 grams)

1 Tablespoon Vanilla Sugar (14 grams). For the recipe, see HERE

1 teaspoon of Apple Syrup

 The caramelized apples

½ Cup Sugar (130 grams)

2 Apples

1 Edible Gold Leaf

 The 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 pan

 

 The cake

1 Cup Butter (244.2 grams)

1 Cup Sugar (205.9 grams)

1.6 tablespoons of Apple Syrup

4.1 Eggs. ½ Cup or 204 grams

2 teaspoons Vanilla Extract (11.6 grams)

1 ⅔ Cup Flour (244.2 grams)

1 Tablespoon Baking Powder (11.6 grams)

2 Apples

 The cream

¾ Cup Cream (166.7 grams)

3 Tablespoons Mascarpone Cheese (50 grams)

2 teaspoons Vanilla Sugar (11.6 grams). For the recipe, see HERE

0.8 teaspoon of Apple Syrup

 The caramelized apples

½ Cup Sugar (108.3 grams)

1.6 Apples

1 Edible Gold Leaf

 The 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 pan

 

 The cake

¾ Cup Butter (179.4 grams)

⅔ Cup Sugar (151.2 grams)

1.2 tablespoons of Apple Syrup

3 Eggs. ⅓ Cup or 150 grams

1 teaspoon Vanilla Extract (8.5 grams)

1 ¼ Cup Flour (179.4 grams)

2 teaspoons Baking Powder (8.5 grams)

1.5 Apples

 The 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 HERE

0.6 teaspoon of Apple Syrup

 The caramelized apples

⅓ Cup Sugar (79.6 grams)

1.2 Apples

1 Edible Gold Leaf

 The 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 pan

 

 The cake

½ Cup Butter (124.6 grams)

½ Cup Sugar (105 grams)

0.8 tablespoon of Apple Syrup

2.1 Eggs. ¼ Cup or 105 grams

1 teaspoon Vanilla Extract (5.9 grams)

¾ Cup Flour (124.6 grams)

1 teaspoon Baking Powder (5.9 grams)

1 Apple

 The cream

⅓ Cup Cream (85 grams)

2 Tablespoons Mascarpone Cheese (25.5 grams)

1 teaspoon Vanilla Sugar (5.9 grams). For the recipe, see HERE

0.4 teaspoon of Apple Syrup

 The caramelized apples

4 Tablespoons Sugar (55.2 grams)

0.8 Apple

1 Edible Gold Leaf

 The 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

Butter

(1 ⅓ Cup or 293 g) soften at room temperature for

30 minutes



3. Beat the

Butter

(1 ⅓ Cup or 293 g) and the

Sugar

(1 Cup or 247 g) together
Apple TeacakeApple TeacakeApple TeacakeApple Teacake

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 stores
Galco's Old World Grocery
5702 York Blvd
Los Angeles, CA 90042
Apple Teacake

5. Add in the

Apple Syrup

(2 tablespoons), the

Eggs

(5) and the

Vanilla Extract

(2 teaspoons or 14 g), and mix
Apple TeacakeApple Teacake

6. Sift the

Flour

(2 Cups or 293 g) and the

Baking Powder

(1 Tablespoon or 14 g) over the bowl

7. Mix
Apple TeacakeApple Teacake

8. Peel and core the

Apples

(2.5), dice in large chunks

9. Add in and fold. The batter is ready!
Apple TeacakeApple TeacakeApple TeacakeApple Teacake

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
Apple TeacakeApple TeacakeApple TeacakeApple Teacake

Baking

12. Bake in preheated oven at 340 °F / 170 °C for about

50 minutes



13.  I advise to lay a metal pan on top of the cake pan (avoids the cake to crust)
Apple TeacakeApple Teacake

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
Apple Teacake

15. Cool down at room temperature

16. Wrap with plastic wrap to keep the cake moist
Apple TeacakeApple Teacake

The caramelized apples

17. For the

Apples

(2) : Peel, core, and slice (0.19" (or 13/64" or 0.5 cm) slices)
Apple TeacakeApple TeacakeApple Teacake

18. In a a frying pan, melt the

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
Apple TeacakeApple TeacakeApple Teacake

21. Add in the

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
Apple TeacakeApple TeacakeApple TeacakeApple Teacake

The whipped cream

24. In a mixing bowl, mix the

Mascarpone Cheese

(4 Tablespoons or 60 g), the

Vanilla Sugar

(1 Tablespoon or 14 g) and the

Apple 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 beater

26. Transfer the whipped cream in a Pastry Bag with a Plain Pastry Tip
Apple TeacakeApple TeacakeApple TeacakeApple Teacake

27. Cut the cake top to make it flat

28. Spread a thin layer of whipped cream
Apple TeacakeApple TeacakeApple TeacakeApple Teacake

29. Lay the caramelized apples, one slice at a time, leaving a margin with the cake edges
Apple TeacakeApple Teacake

30. Pipe the whipped cream around the caramelized apples
Apple TeacakeApple Teacake

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

Sugar

(⅔ Cup or 150 g), the

Water

(⅔ Cup or 150 g) and the

Lemon Juice

(2 teaspoons or 10 g)

32. Slice very thinly the

Apple

(1)
Apple TeacakeApple TeacakeApple TeacakeApple Teacake

33. Add in the slices into the syrup and cook for

1 minute

, then transfer into a bowl with cold water and ice cubes (will preserve the apple color)

34. Dry on paper towels
Apple TeacakeApple TeacakeApple TeacakeApple Teacake

35. Lay the dried slices on the whipped cream

36. I also like to add the

Edible Gold Leaf

over the caramelized apples
Apple TeacakeApple TeacakeApple TeacakeApple Teacake


Result

There you go!

Apple Teacake


 

Such a simple taste, that will always bring smile to all generations !

Apple Teacake


 

The result and the pix






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Cooking with the same ingredients ?


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Rating:
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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple liquor

,

Apple syrup

,

Apples

,

Apricot

, Avocado,

Basil

,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Brown sugar

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

,

Cherry

, Chicken,

Chicken liver

, Chicken stock, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

, Cocoa Powder,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Corn

,

Cream

,

Cream of Tartar

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Figs

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Garlic powder

,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

,

Gold leaf

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

, Hazelnuts,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

,

Kirsch liquor

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

, Lemon juice, Lemon zests, Lime,

Lobster

,

Madeira

,

Mandarine

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

,

Mousseline cream

,

Mozzarella

, Mushrooms, Neutral gel,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Port wine

,

Potato starch

,

Potatoes

,

Powdered anis

, Puff dough,

Puff pastry paring

,

Pumpkin

,

Rabbit

,

Raisins

, Raspberries,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

, Sablée Dough, Saffron,

Salmon

,

Salted butter

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

, Strawberries,

Strawberry jam

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)

,

Velvet spray

,

Wafer paper

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,