Apple- and Caramel Cake with Toasted Oat Crumble and Granny Smith Sorbet

Apple season is here, and what could be better than a wonderful apple dessert? In this version, we have a beautiful apple rose with a caramel cake, oat crumble, and a wonderfully smooth vanilla sauce made to perfection. Serves 10 guests.

Granny Smith Sorbet

• 350 g Granny Smith apples
  
• 250 ml sugar syrup
  
• 110 g Lemon juice
  

Blend the apples, sugar syrup, and lemon juice until the mixture is completely smooth. Pour the mixture into a Pacojet container and freeze until it is completely frozen.

Oat crumble

• 60 g Toasted oat flour
• 50 g Granulated sugar
• 45 g Butter
• 1 g Salt

Mix all the ingredients into a crumbly dough. Spread it out on a silicone mat and bake at 155°C for about 20 minutes until the crumbly dough is golden brown. Let it cool, then break it into crumbs.

Caramel Cake

• 200 g Granulated sugar
• 100 ml Water
• 330 g Milk
• 3 Egg yolks
• 40 g Granulated Sugar
• 1 g Cinnamon
• 1 tsp Baking powder
• 40 g Wheat flour
• 80 g Butter
• 3 Egg whites
• 30 g Granulated Sugar

Caramelize the sugar, carefully add 100 ml of water, and coat the bottom and sides of the silicone molds with the caramel. Bring the milk and butter to a boil. Beat the egg yolks and sugar until light and fluffy. Add the dry ingredients, followed by the milk.

Beat the egg whites and sugar into a meringue, then gently fold it into the batter. Pour the batter into the molds and bake in a water bath at 160°C for 35–45 minutes. Let them cool before turning the cookies out of the molds.

Vanilla Custard

• 300 g Milk
• 200 g Double cream
• 30 g Granulated Sugar
• 2 vanilla pods
• 50 g Egg yolk
• 10 g Cornstarch

Bring the milk, cream, sugar, and vanilla to a boil. Let it steep for 10 minutes, then strain. Whisk together the egg yolk and cornstarch, pour in the warm milk mixture while whisking, and heat to 85°C until the sauce thickens. Strain and keep warm until ready to serve.

Apple

• 400 g Red apples
• 50 g Sugar
• 30 g Calvados
• 20 g Apple cider vinegar

Cut the apples into nice pieces. Caramelize the sugar and add the apples. Add the Calvados and flambé. Deglaze with apple cider vinegar. Fry the apples and let them cool until ready to serve.

Garnish

• Wood sorrel
• Lemon thyme