caramel cake with caramelized butter frosting...
November's challenge is host by Dolores of Chronicles in Culinary Curiosity, Jenny of Foray into Food and Brownie of Blondie and Brownie. The recipe is from the author Shuna Fish Lydon of Eggbeater. Her recipe is published on KQED Bay Area Bites.
I make it as an individual cake with apple tatin layer, pipe over the frosting and garnish with caramelized phyllo tuiles. I add along the apple tatin sauce, espresso-cardamom ice cream and caramel powder.
The cake is really sweet for me. To give some contrast, I add some lemon zest into the batter and frosting. The ice cream also helps balancing the sweetness of this dish.
By the way, I have left-over frosting which I use for the filling of macaroon in the next post. Check it out. :)
for the apple tatin
- 2 granny smith apples, cut into small cubes
- 500 g sugar
- 10 g lemon juice
- 125 g water
for the ice cream (adapt from Frozen Desserts by CIA)
espresso-cardamom infused milk:
- 7 g ground espresso
- 3 cardamom pods, toasted and cracked
- 270 g milk
ice cream base:
- 260 g espresso-cardamom infused milk
- 85 g heavy cream
- 80 g sugar
- 75 g yolks
for the powder (adapt from Alinea by Grant Achatz)
- 75 g sugar
- 70 g glucose
- 100 g heavy cream
- 20 g buttercaramel powder:
- 30 g caramel base
- 5 g tapioca maltodextrin
for the tuile
- 1 sheet phyllo dough
- 50 g fresh lemon juice
- 50 g honey
- 50 g butter
for the apple tatin
1. Bring sugar, lemon juice and water to a boil over high heat.
2. When the sugar begins to turn a pale yellow, add the apples and lower the heat to medium.
3. Continue to cook for 10 minutes, then remove from heat.
4. Drain and chill.
for the ice cream
1. To make espresso-cardamom infused milk; bring milk, espresso and cardamom to a boil. Remove from the heat, infuse for 10 minutes and strain.
2. Bring espresso-cardamom infused milk to a scald.3. Whip yolks and sugar by hand, temper with hot milk and return to the heat over a bain-marie until reach 165 degrees F.
4. Strain and cool it down over an ice-bath.
5. Spin and Freeze.
for the powder
1. To make caramel base; bring sugar, glucose, cream and butter to 230 degrees F. Pour onto silpat, let cool to room temperature.
2. In food processor, combine caramel base with tapioca maltodextrin. Process until caramel base is absorbed.