Imported from YouTube

Apple Illusion Cake

Name: Apple Illusion Cake
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 5 servings
Cuisine: French
Ingredients: 90 g egg whites (aged and at room temperature); 60 g invert sugar (may be replaced with honey); 60 g icing sugar; 75 g ground almonds; 20 g type 55 flour; 1 yellow lemon (for the zest); 165 g green apple purée; 100 g Granny Smith apple (about 1 small apple); 5 g lemon juice; 20 g granulated sugar (for the insert); 5 g 200-bloom gelatin (for the insert); 30 g hydration water (for the insert); 10 g Grand Marnier (for the insert); 50 g 35% fat heavy cream (for the Bavarian cream base); 50 g whole milk; 32 g egg yolks; 40 g granulated sugar (for the Bavarian cream); 7 g 200-bloom gelatin (for the Bavarian cream); 42 g hydration water (for the Bavarian cream); 280 g 35% fat heavy cream (very cold, for whipping); 20 g Grand Marnier (for the Bavarian cream); 0.5 vanilla bean (or vanilla powder); 260 g white couverture chocolate (such as Zéphyr); 130 g Mycryo cocoa butter; 8 yellow Power Flowers food coloring; 0.25 blue Power Flowers food coloring; 100 g dark couverture chocolate (such as Saint Domingue); cocoa powder (such as Plein Arôme); apple tree leaves (for decoration)

Recipe by Meilleur du Chef @MeilleurduChef · YouTube

Imported by Eddy Lyoen on SeeMeCook

A spectacular entremets inspired by Cédric Grolet, composed of a soft lemon sponge, a tangy Granny Smith apple insert, and a smooth Grand Marnier Bavarian cream.

5 servings180 minFrench

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

90 g egg whites (aged and at room temperature)
60 g invert sugar (may be replaced with honey)
60 g icing sugar
75 g ground almonds
20 g type 55 flour
1 yellow lemon (for the zest)
165 g green apple purée
100 g Granny Smith apple (about 1 small apple)
5 g lemon juice
20 g granulated sugar (for the insert)
5 g 200-bloom gelatin (for the insert)
30 g hydration water (for the insert)
10 g Grand Marnier (for the insert)
50 g 35% fat heavy cream (for the Bavarian cream base)
50 g whole milk
32 g egg yolks
40 g granulated sugar (for the Bavarian cream)
7 g 200-bloom gelatin (for the Bavarian cream)
42 g hydration water (for the Bavarian cream)
280 g 35% fat heavy cream (very cold, for whipping)
20 g Grand Marnier (for the Bavarian cream)
0.5 vanilla bean (or vanilla powder)
260 g white couverture chocolate (such as Zéphyr)
130 g Mycryo cocoa butter
8 yellow Power Flowers food coloring
0.25 blue Power Flowers food coloring
100 g dark couverture chocolate (such as Saint Domingue)
cocoa powder (such as Plein Arôme)
apple tree leaves (for decoration)

Steps

1
Prepare the lemon sponge: Pour the egg whites and invert sugar into the bowl of a stand mixer.
2
Beat the egg whites at moderate speed, then gradually increase the speed until they form a firm meringue.
3
Zest the lemon and add the zest to the whipped egg whites.
4
Sift together the flour, ground almonds, and icing sugar. Gently fold the dry ingredients into the meringue in two or three additions using a spatula.
5
Spread the batter evenly over a baking sheet lined with a Silpat baking mat.
6
Bake in a preheated convection oven at 180°C for 10 minutes. Allow to cool after baking.
7
Prepare the green apple insert: Peel the apples and cut them into 5 mm brunoise (small cubes).
8
In a saucepan, combine the green apple purée, granulated sugar, lemon juice, and apple cubes.
9
Cook for a few minutes over moderate heat until the cubes are tender but not puréed.
10
Remove from the heat, add the previously hydrated gelatin and Grand Marnier, and mix well.
11
Fill the cavities of a silicone mold, such as a mini truffle mold, with the mixture. Smooth the surface and place in the freezer until completely firm.
12
Prepare the Bavarian cream: Heat the milk, 50g of cream, the vanilla, and half the sugar in a saucepan.
13
Whisk the egg yolks with the remaining sugar until pale. Pour the hot liquid over the yolks while whisking, then return the mixture to the saucepan.
14
Cook until it coats the back of a spoon, like crème anglaise, without exceeding 82°C. Strain, add the hydrated gelatin, and allow to cool to room temperature.
15
Whip the 280g of very cold cream to soft peaks.
16
Stir the Grand Marnier into the cold crème anglaise, then gently fold in the whipped cream using a spatula.
17
Assembly: Cut 4 cm disks from the sponge. Fill the bottoms of apple-shaped molds with the Bavarian cream.
18
Insert a sponge disk, a small dollop of cream, and then the frozen apple insert. Finish filling with the Bavarian cream and seal with a second sponge disk. Place in the freezer.
19
Decoration: Make the apple stems by mixing the melted dark chocolate and cocoa powder to form a pliable paste. Pipe lines onto parchment paper.
20
Velvet coating: Melt the white chocolate and cocoa butter, then add the food colorings to obtain an apple-green color. Spray with a spray gun onto the entremets straight from the freezer (mixture temperature 40-45°C).

Notes

For powdered gelatin, hydrate it with 6 times its weight in water. The insert can be prepared several days in advance. The velvet coating must be applied to a perfectly frozen entremets to create the velvet effect.