All things beautiful

Ingredients:

For the genoise (sponge) cake:

1/3 cup (35 gr) almond flour
¾ cup (100 gr) all-purpose flour
¼ cup + 3 tablespoons (45 gr) cornstarch
3 ½ tablespoons (45 gr) unsalted butter, melted
6 large eggs
¾ cup + 2 tablespoons (180 gr) granulated sugar, divided

For the frosting:

4 large egg yolks
¾ cup (150 gr) granulated sugar
150 ml. whole milk
1 vanilla bean
¼ cup almond flour
14 tablespoons (200 gr) unsalted butter, room temperature
1 tablespoon whiskey or cognac

For the syrup:

¼ cup (50 gr) granulated sugar
130 ml water
1 tablespoon whiskey or cognac

For the apple filling:

1 ½ tablespoons unsalted butter
3 medium apples, washed, peeled, cored and thinly sliced
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon whiskey or cognac

Instructions:

To make the sponge cake:

Preheat oven to 385 F. Line a 9-inch springform with parchment paper. Lightly butter the sides. Set aside.

Spread almond flour evenly in the frying pan. Heat over medium heat and pan fry it until golden brown color. Remove immediately and transfer to a dry ingredients bowl. Let it cool and then add flour and cornstarch. Whisk everything together. Prepare the sifter.

In the same frying pan melt butter and set aside.

Separate egg whites and egg yolks into two different bowls. With an electric mixer beat egg whites on medium speed until tripled in volume and small bubbles forms throughout. Continued beating and slowly start adding half of the sugar, in 3 additions. Beat until the stiff peaks. Set aside.

Add rest of the sugar to egg yolks. Beat on medium speed until tripled in volume, thick and very pale color, about 3 minutes.

Add egg yolk mixture to egg whites and with mixer running on low mix them together.

Sift the dry ingredients over egg mixture. Fold with a large spatula just until incorporated. Stop when you no longer see the flour pockets.

Around the edge gently pour melted butter. Fold couple more times until everything comes together.

Pour the batter into prepared pan and bake in the middle of the oven for 30 minutes. Do not open the oven until the cake is done. The cake should be golden brown color and springy. Transfer the pan to a cooling rack. Let cool for about 20 minutes. Run a knife around the edge. Remove the cake and leave it to cool further on a rack.

To make the frosting:

Set a fine mesh strainer over a medium bowl, set aside.

In a medium saucepan combine egg yolks, milk, vanilla bean seeds, and a pod. Whisk everything together. Bring to a boil over medium heat whisking constantly. Keep whisking until thickens, about 2 minutes. Using a spatula strain the mixture into the bowl. Discard vanilla pod. Cover with plastic wrap and let it cool completely. Whisk the mixture from time to time.

Spread almond flour evenly in the frying pan. Heat over medium heat and pan fry it until golden brown color. Remove immediately and transfer to a dry ingredients bowl you used for a batter.

In a medium bowl beat butter on medium speed until light and fluffy, about 3 minutes. Start adding the cooled egg yolks mixture in 3 additions, beating well after each addition. At the end add whiskey and almond flour. Beat for an additional minute and the cream is done.

To make the syrup:

In a small saucepan combine sugar and water. Bring to a foil boil and cook until sugar dissolves. Remove from heat. Let it cool slightly and then add whiskey.

To make the apple filling:

In a large frying pan melt butter over medium heat. Add apples, brown sugar and cinnamon. Cook until soft and tender. In a small bowl whisk cornstarch and water. When apples are cooked, add cornstarch mixture to a pan. Keep cooking until thickens, about 1 minute. At the end add whiskey. Give it a final stir and remove it from heat. Let cool to room temperature.

To assemble the cake:

Cut the sponge cake into three equal layers. Place the top layer upside down on a serving plate. Brush it with the syrup. Dollop half of the frosting and spread it evenly. Place the middle layer on top and brush with syrup. Spread the apple filling evenly. The third layer is the bottom of the cake. Brush the cut side and place the cut side on top of the apple filling. Basically, you are assembling the cake backwards, and the bottom of the cake should be on top. Spread rest of the frosting on top and sides of the cake. Even out with offset spatula. Decorate any way you like it. Mine was simple: small apples, apple leaves, cinnamon sticks, and almonds.

Let all the layers develop overnight.

When ready to serve, bring to room temperature.

Can be refrigerated up to 4 days.

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