Cake ingredients:
- 120 grams/4.2 oz. unsalted butter
- 220 grams/7.8 oz. confectioner's sugar
- 90 grams/3.2 oz. all-purpose flour
- 80 grams/2.82 oz. almond or hazelnut fluour
- 2 grams/0.07 oz. baking powder
- 20 grams/0.7 oz. honey
- 3 grams/0.1 oz. vanilla extract
- 200 grams/7 oz. egg whites
- 1 gram/0.03 oz. cream of tartar
Directions:
- Scale the butter in a pot and heat over medium heat it becomes light golden brown and has a nutty aroma (beurre noisette). Reserve.
- Scale the dry ingredients together in a kitchen aid bowl. Sift the dry ingredients together, adding back any of the nut flour that didn’t go through the sieve. Place back in the bowl.
- Mix with a paddle while adding the honey and vanilla extract, until smooth. Scrape down often.
- Whip the egg whites and cream of tartar to a soft-medium peak. Do not overwhip.
- Fold about 1/3 of the egg whites into the batter to lighten, using a whisk. Fold the remaining whites into the batter.
- Stir a small amount of the batter into the beurre noisette until smooth. Add the butter/batter combination to the cake batter and fold in. Do not deflate the batter.
- Pan into the molds 2/3’s full and bake 5 minutes at 390ºF, then finish at 320ºF until done.
Caramel sauce ingredients:
- 500 grams/18 oz. granulated sugar
- 125 grams/4.5 oz. water
- 7 grams/0.25 oz. lemon juice
- 375 grams/13 oz. heavy cream, heated
- Calvados or Poire William to taste
- Heavy cream as needed to thin
Directions:
- Combine the sugar, water, and lemon juice in a heavy bottom pot. Stir with a small spoon just to combine. Cook covered tightly over medium high heat until boiling. Remove cover and let cook until a medium golden brown. Remove from the heat and let cool briefly.
- Gradually whisk the hot heavy cream into the caramel. Bring back to a simmer to dissolve all the sugar.
- Flavor to taste with the apple brandy, and add more heavy cream if needed to thin sauce. Keep in mind, sauce will get thicker when cooled fully.
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