As promised, after the success of the mini cake with apples, hazelnuts, and chestnuts, here is my second proposal with Golden apples, of which I had a whole crate to use up. The next step, with the remaining ones, I will prepare apple butter, which I hope to make tomorrow. In the meantime, here is this delicious cake, still mini of course, which prides itself on being a halfway between a tart and a cheesecake due to its different textures. You will find a crunchy base with toasted hazelnuts, a soft apple and cinnamon heart, and finally, a soft and delicate crème fraîche topping. That slightly tangy touch of sour cream goes wonderfully with the sweetness of apples, creating a delicious effect above all expectations! It’s indeed a case of saying that this mini cake format does not only focus on its exterior, but it has interior values thanks to a moist filling rich in flavors! You can serve this dessert as a spoon dessert at the end of a meal, accompanying it with a few more dollops of sour cream, or enjoy it for a snack with a steaming cup of tea or very aromatic infusions. You will discover the pleasure of a truly unique and special break!
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 6/8
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for an 18 cm Ø mold:
- 1 cup whole spelt flour
- 2 tablespoons chopped toasted hazelnuts
- 3.5 oz cold butter + as needed
- 1/4 cup powdered sugar
- 1 egg yolk
- 3 Golden apples
- 2 tablespoons butter
- 1 tablespoon raw cane sugar
- 1 teaspoon ground cinnamon
- 1/2 cup crème fraîche
- 1/4 cup raw cane sugar
- 3/8 cup chopped toasted hazelnuts
- 10 whole toasted hazelnuts
- 1 tablespoon potato starch
- 2.5 tablespoons heavy cream
- as needed crème fraîche
- as needed powdered sugar
Preparation:
After toasting the hazelnuts already shelled for 8′-10′ at 392°F, let them cool and chop them in a mixer, except for about ten which will be left whole (fig. 1).
Meanwhile, in a large bowl, mix all the base dough ingredients, namely the flour, powdered sugar, chopped hazelnuts, cold butter diced, and the egg yolk (fig. 2).
Mix with hands until well combined and obtain a crumbly mixture (fig. 3).
Butter the mold and place the dough in it, trying to form a small edge, compacting well with your hands. Put it in the fridge for 1 hour. Then bake in a preheated oven at 356°F (fig. 4).
Let it cool slightly. Meanwhile, prepare the filling, peeling the apples, removing the core, and cutting the flesh into wedges (fig. 5).
In a non-stick pan, melt the butter with the sugar (fig. 6).
After a few minutes, add the apple slices and let them soften for 3′ (fig. 7).
Sprinkle with cinnamon and turn off (fig. 8).
For the glaze, combine the sugar, starch, chopped hazelnuts, and egg in a bowl (fig. 9).
Prepare the crème fraîche according to the recipe (fig. 10).
Add also the cream and the crème fraîche to the ingredients, then start mixing with electric whisks at maximum speed (fig. 11).
Now proceed to assemble everything. So distribute the apple slices on the cake base (fig. 12).
Pour the glaze over until fully covering the apples (fig. 13).
Garnish with the whole toasted hazelnuts set aside and bake at 338°F for about 45′ (fig. 14).
Until the glaze has thickened. The toothpick test will be reliable anyway (fig. 15).
Take the cake out of the oven, let it cool, and serve it with more crème fraîche dollops and powdered sugar if you like.
And voilà… your glazed mini cake with apples, hazelnuts, and crème fraîche is ready to be enjoyed!
Truly sublime, excellent for any occasion.
Bon Appétit from FeFè’s kitchen!
