Apple, vanilla and pecan cake composed of
– a pecan biscuit
– a pecan crisp,
– cinnamon apples,
– a vanilla mousse,
– a velvet spray.
Full paid recipe (ebook autumn flavours)
Ingredients
Pecan biscuit (the day before)
✔65 g pecan powder
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar
Pecan Praline
✔100g pecans
✔50g caster sugar
White chocolate and pecan praline crisp (the day before)
✔pecan praline
✔white chocolate
✔crêpes dentelles
Cinnamon apples
✔Apples
✔Cinnamon powder
✔Water
✔sugar
✔NH pectin
Vanilla mousse (the day before)
✔liquid cream
✔white chocolate
✔Vanilla powder or vanilla pod
✔gelatine
✔cold liquid cream 30% MG
+ Velvet spray
The recipe
Serves 5-6
Pecan biscuit (the day before)
✔65 g pecan powder
✔1 egg
✔2 egg whites or about 100g
✔65g icing sugar
✔20g butter
✔15 g flour
✔15 g caster sugar
In a mixing bowl, add the pecan powder (just finely blend some pecans), icing sugar and whole egg. Mix together. Add the sifted flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Incorporate a third of the egg whites and mix to loosen the mixture, then gently fold the rest into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray covered with baking paper and smooth out the dough. Bake the biscuit for 8 to 10 minutes at 180°C.
Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out a rectangle using your pastry frame.
Pecan Praline
✔100g pecans
✔50g caster sugar
Roast the pecans on a baking tray for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour it onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the pecans and blend until you have a praline. Be careful, you need a good blender.
White chocolate and pecan praline crisp (the day before)
✔pecan praline
✔white chocolate
✔crêpes dentelles
In a bowl, pour the praline, the previously melted white chocolate and add the crumbled crêpes dentelles. Mix gently. Roll out the crêpes dentelles between two sheets of greaseproof paper into a rectangle the size of your frame (20X11cm for me). Place in the freezer for a few minutes. Cut the crisp to the size of your frame and place it in the bottom of the frame. Place back in the freezer.
Place the pecan biscuit in the bottom of your frame on top of your crisp. Place back in the freezer.
Cinnamon apples
✔Apples
✔Cinnamon powder
✔Water
✔sugar
✔NH pectin
In a small bowl, mix the powdered sugar and NH pectin. Cut apples into very small cubes. Place in a saucepan with powdered cinnamon and water. Cook for 4-5 minutes over medium heat, stirring frequently. Add sugar and pectin mixture and continue cooking, stirring constantly, for 2 minutes. Turn off the heat and allow to cool slightly. Pour over the biscuit and place in the freezer.
Vanilla mousse (the day before)
✔liquid cream
✔white chocolate
✔Vanilla powder or vanilla pod
✔gelatine
✔cold liquid cream 30% MG
In a bowl of cold water, place the gelatine leaves. In a small saucepan, heat the 90g of liquid cream with the scraped and split vanilla pod. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (having first removed the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently. Pour over the apples and place in the freezer overnight.
The next day, take the cake out of the freezer and immediately apply the velvet spray in the colour of your choice, green, yellow or red to remind you of the colour of the apple. Leave the cake whole or cut into individual pieces. Put back in the fridge to defrost. Count on 4 to 5 hours.
I made small chocolate tails and decorated them with a small mint leaf.
