Vitréais - Sponge Cake with Almonds and Caramelized ApplesTheWorldWideGourmet.com
Total time: 15 to 30 min
Preheat the oven to 180° C (350° F)
Preparation time: 10 minutes
Baking time: 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:237.2 kcal
Proteins:5 g
Fats:14.7 g
Carbohydrate:23.1 g
Fibers:1.8 g
Sugar:16.2 g
Cholesterol:128.3 mg
Sodium:73.1 mg
Calcium:49.8 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
*Almond Sponge
2
egg yolks
1
whole egg
30
g
sugar
40
g
powdered almonds
35
g
flour
20
g
butter
12
g
sugar
*Apples
250
g
apples
50
g
sugar
25
g
butter
50
g
heavy cream
*To finish
1
egg white
20
g
more
flaked almonds
METHOD
Making the almond sponge cake
- Whip the whole eggs and yolks together with the sugar and almond powder until very pale and light. Fold in the flour and melted butter.
- Whip the egg whites to firm peaks with the sugar; gently fold into the first mixture.
- Pour the batter into 2 - 18 cm (7") round cake pans and bake in a 180° (350° F) oven for 20 minutes.
- Turn out of the pans and let cool.
Caramelized apples
- While the cake is baking, peel and thinly slice the apples.
- Cook the sugar to a light caramel. Add the butter and then the cream and apples. Bring to a boil and cook for 10 minutes over medium heat. Let cool.
Assembly
- Cover one cake layer with the caramelized apples and top with the second layer.
- Combine 1 egg white with 20 g (3 tbsp.) icing sugar. Brush the cake with this mixture, then sprinkle with flaked almonds; sprinkle with icing sugar and place under the broiler just long enough to brown. Serve warm or cold.
CHEF'S NOTES
On the doorstep to Brittany, Vitré is a fortified medieval town that has preserved its architectural heritage. The town holds many treasures, including this traditional cake.
