Apple cake with fluffy topping, vanilla double-cream and brown almond ice cream

Recipe for 8 persons

Almond ice cream

350 g milk
90 g cream
40 g sugar
45 g egg yolk
50 g sugar
90 g brown almond paste
½ sheet gelatine
Heat up the milk and cream together with the first amount of sugar (40 g). Beat the egg yolk with the second amount of sugar until foamy, then add the heated milk and keep mixing. Heat the ice cream until almost boiling and then mix in the almond paste. Let it cool and then freeze it in an ice cream machine.

Apple cake with fluffy topping

4 slightly sour apples e.g. Braeburn
250 g flour
80 g sugar
1 egg
125 g butter
A pinch of salt
A bit of grated lemon peel
4 egg yolks
100 g sugar
½ vanilla pod, inside scraped
125 g ground almonds
200 g whipped cream
4 egg white
Cut the butter into small pieces, add the flour, sugar, egg, salt and grated lemon peel, and mix everything until it forms a dough. Prepare a springform pan (26 cm diameter) by lining it with parchment. Roll out the dough until thin and place it in the pan, forming a 3 cm edge extending upward. Poke the bottom with a fork repeatedly and let it sit in the freezer for 10 min. Peel, core and cut the apples into thin slices. Spread them out onto the cake base and bake in a pre-heated oven at 180° C for 15 minutes.

Beat the egg yolks with the vanilla and sugar until fluffy; then add the ground almonds and whipped cream. Beat the egg whites until stiff and mix carefully into the mass. Spread the mass onto the pre-backed cake base and bake it for 50 minutes.

Almond crumble

30 g ground almonds
30 g butter
30 g flour
30 g sugar
Cut the butter into small pieces and mix them with the almonds, sugar and flour to make the crumble. Bake at 160°C for 20 minutes.

Vanilla double-cream

125 g double-cream
½ vanilla pod, inside scraped
powdered sugar
Beat the double-cream and vanilla until thick and add powdered sugar to taste.

Caramel sauce

80 g cream
50 g sugar
10 g butter
Caramelise the sugar and then add the butter while stirring constantly. Douse with a bit of warmed up cream. Let everything boil briefly until the caramel is fully dissolved.

Tip: You can also use hazelnuts instead of almonds.

Shopping list

350 g milk
370 g cream
165 g butter
7 eggs
125 g double-cream
1 sheet gelatine
270 g sugar
280 g flour
powdered sugar
90 g brown almond paste, available at Coop
155 g ground almonds
1 vanilla pod
4 apples, e.g. Braeburn
1 lemon