Name: Hazelnut Apple cake
Yield: 12 servings

Directions

Prep. time

Hazelnut financier
- 185 g egg whites (5)
- 150 g hazelnuts
- 150 g butter
- 60 g all purpose flour
- 50 g white sugar
- 50 g cane or brown sugar
- 3 g salt
- Place the hazelnuts on a tray and roast them for 15 minutes at 150º C.
- Meanwhile, in a saucepan, melt and cook butter at medium heat until it gets slightly brown and all water in it has completely disappeared. This is called brown butter or beurre noisette Keep at room temperature until ready to use.
- In a food processor, crush roasted hazelnut just until they turn into an homogenous meal.
- In a bowl, mix hazelnut meal, flour, the two sugars, egg whites and salt.
- Then, in a thin stream incorporate the room temperature brown butter into the previous batter constantly whisking.
- Transfer the mixture into a 22 cm x 22 cm square mould and bake for 25 minutes at 180º C.
Hazelnut namelaka
- 400 g heavy cream (35% fat)
- 200 g white chocolate
- 200 g hazelnut milk
- 150 g hazelnut
- 10 g glucose
- 6 g gelatinee
- Firstly, soak gelatine in cold water for at least 10 minutes.
- On an oven tray, place hazelnuts and roast them for 15 minutes at 150º C.
- In the meantime, in a saucepan, bring milk and glucose to a boil. Turn the heat off and add the hydrated gelatine.
- Then, in a bowl, pour the hot milk into the melted white chocolate and stir thouroughly.
- Later, process roasted hazelnut with the aid of a food processor until they turn into a liquidish paste. Now, add it to our previous mixture and integrate well.
- Last but not least, add the chilled heave cream and blend it all together with a hand blender till you get a homogenous, shiny cream.
- Trasnfer to a recipient and cover in contact with plastic wrap. Keep refrigerated until ready to use for at least 6 hours, ideally all night.
Apple filling
- 400 g Grand Smith apples (4)
- 100 g apple jam (optional)
- 60 g white sugar
- 2 g vanilla
- 2 g cinamon
- First of all, peel, core and cut apples into 5 mm thick dices.
- On a skillet, place our dices apples with sugar, vanilla and cinnamon and cook at medium heat until water from apples has been released and they get slightly caramelized, for around unos 15 minutes.
- Right after, transfer into a recipient, add the apple jam and mix.
- Keep at room temperature until ready to use.
Puff pastry and roasted apples
- 260 g butter puff pastry
- 200 g apples (1-2)
- 40 g butter
- 2 g vanilla
- 2 g cinamon
- In a saucepan, melt butter alongside cinnamon and vanilla. Set aside.
- On an oven tray lined with paper, place the puff pastry sheet and cut it into a square with the help of our 22 cm x 22 cm mould.
- Then, spread all over the puff pastry our apple filling.
- Later, peel, core and laminate apples into 2 mm thick slices. I trim the round edges of the apples so my slices are rectangles. Unleash your inner artist at this point!.
- Right after, place the apple slices on top of the apple filling and brush with the melted cinnamon vanilla flavored butter.
- Lastly, bake for 50 minutes at 180º C and keep at room temperature.
Assembly
- First, trim the top of our hazelnut financier so we end up with a flat even cake.
- Now, transfer the namelaka cream into a pipping bag with a flat 2 cm diameter nozzle and pipe out some buttons over the hazelnut financier.
- Then, trim the excess of our puff pastry sheet so we end up with a 22 cm x 22 cm square sheet and crush the leftovers.
- Apply a thin coat to the sides of the puff pastry sheet and stick the leftovers. Then place it on top of our financier topped with hazelnut namelaka.
- Finally, brush laminated apples with neutral glaze and decorate the edges of the puff pastry sheet with more hazelnut namelaka.
- Keep it refrigerated and leave to room temperature for 15 minutes before serving.

Hazelnut financier

185 g egg whites (5)
150 g hazelnuts
150 g butter
60 g all purpose flour
50 g white sugar
50 g cane or brown sugar
3 g salt

Hazelnut namelaka

400 g heavy cream (35% fat)
200 g white chocolate
200 g hazelnut milk
150 g hazelnut
10 g glucose
6 g gelatinee

Apple filling

400 g Grand Smith apples (4)
100 g apple jam (optional)
60 g white sugar
2 g vanilla
2 g cinamon

Puff pastry and roasted apples

260 g butter puff pastry
200 g apples (1-2)
40 g butter
2 g vanilla
2 g cinamon

Hazelnut Apple cake

Hazelnut financier

Hazelnut namelaka

Apple filling

Puff pastry and roasted apples

Hazelnut financier

185 g egg whites (5)
150 g hazelnuts
150 g butter
60 g all purpose flour
50 g white sugar
50 g cane or brown sugar
3 g salt

Hazelnut namelaka

400 g heavy cream (35% fat)
200 g white chocolate
200 g hazelnut milk
150 g hazelnut
10 g glucose
6 g gelatinee

Apple filling

400 g Grand Smith apples (4)
100 g apple jam (optional)
60 g white sugar
2 g vanilla
2 g cinamon

Puff pastry and roasted apples

260 g butter puff pastry
200 g apples (1-2)
40 g butter
2 g vanilla
2 g cinamon

Assembly

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Hazelnut Apple cake

Hazelnut financier

Hazelnut namelaka

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Puff pastry and roasted apples

Hazelnut financier 185 g egg whites (5) 150 g hazelnuts 150 g butter 60 g all purpose flour 50 g white sugar 50 g cane or brown sugar 3 g salt

Hazelnut namelaka 400 g heavy cream (35% fat) 200 g white chocolate 200 g hazelnut milk 150 g hazelnut 10 g glucose 6 g gelatinee

Apple filling 400 g Grand Smith apples (4) 100 g apple jam (optional) 60 g white sugar 2 g vanilla 2 g cinamon

Puff pastry and roasted apples 260 g butter puff pastry 200 g apples (1-2) 40 g butter 2 g vanilla 2 g cinamon

Assembly

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Hazelnut financier

185 g egg whites (5)
150 g hazelnuts
150 g butter
60 g all purpose flour
50 g white sugar
50 g cane or brown sugar
3 g salt

Hazelnut namelaka

400 g heavy cream (35% fat)
200 g white chocolate
200 g hazelnut milk
150 g hazelnut
10 g glucose
6 g gelatinee

Apple filling

400 g Grand Smith apples (4)
100 g apple jam (optional)
60 g white sugar
2 g vanilla
2 g cinamon

Puff pastry and roasted apples

260 g butter puff pastry
200 g apples (1-2)
40 g butter
2 g vanilla
2 g cinamon