Renowned pastry chef Yann Couvreur has shared a decadent recipe for a rustic apple cake, positioning it as an ideal treat for autumn weekends. Couvreur, who gained international recognition for his vanilla mille-feuille and has established multiple boutiques across France and globally, unveiled the recipe to his community of over 552,000 Instagram followers, providing specific professional tips to ensure the best results for home bakers. [1]
The recipe calls for a specific set of ingredients to achieve the traditional taste and texture. The base consists of 75 grams of butter, 6 eggs, 105 grams of milk, 105 grams of brown sugar, 75 grams of almond powder, 150 grams of flour, 13.5 grams of baking powder, 7.5 grams of salt, and 7 apples. To finish the cake, a glaze is prepared using 150 grams of butter, 75 grams of brown sugar, 75 grams of almond powder, and flaked almonds for decoration. [1]
The preparation begins by preheating the oven to 170 degrees Celsius. After peeling and coring the apples, they are sliced into thin layers using a mandoline. The batter is created by whisking six eggs, then incorporating brown sugar and almond powder. Baking powder and salt are added while continuing to whisk, followed by the flour and melted butter. Once the mixture is uniform, a buttered and sugared cake mold is partially filled with batter and smoothed out with a spatula. The apple slices are then folded into the remaining batter and poured carefully into the mold. Raw apple pieces are placed on top before the cake is baked for 25 minutes. [1]
Following the initial bake, a glaze made from butter, brown sugar, and almond powder is applied to the top, topped with flaked almonds, and returned to the oven for another 15 minutes. The cake is considered done when a knife inserted into the center comes out dry, and it is finished with a dusting of powdered sugar. [1]
For those seeking additional flavor profiles, Couvreur suggests two alternative glazing methods. A salted caramel crust can be achieved by mixing 60 grams of salted butter with an equal amount of sugar into a soft paste, which is brushed onto the cake halfway through the cooking process. Alternatively, a creamy cinnamon glaze can be made by blending 115 grams of cream cheese with 60 grams of softened butter until smooth, then gradually stirring in 100 grams of powdered sugar, one teaspoon of cinnamon, and half a teaspoon of vanilla. [1]
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