Apple Mascarpone and Vanilla Cake

Ingredients

• 4 medium Golden apples (2 for caramelizing, 2 for topping; peeled, cored and diced or sliced as described)
• 30 g Unsalted butter (Cut into small dice for caramelizing; also for greasing the pan)
• 35 g White granulated sugar (For caramelizing the apples)
• 30 g Brown sugar (cassonade) (Sprinkled on top before baking for extra caramel flavor)
• 3 Large eggs (Room temperature)
• 130 g Granulated sugar (for batter) (Adds sweetness to the cake)
• 1 Vanilla bean (Seeds scraped from the pod)
• 250 g Mascarpone cheese (Take out of the fridge at least 1 hour before use)
• 150 g All‑purpose flour (Sifted)
• 50 g Almond flour (powder d'amandes) (Adds moisture and nutty flavor)
• 5 g Baking powder (≈1 tsp)
• 1 g Salt (Pinch)
• 30 g Apricot jam (Heated and brushed on the cake for shine and protection)
• 15 g Slivered almonds (For garnish)

Instructions

1. Dice the first two apples

   Peel, quarter, core and dice two Golden apples into small pieces (about 1 cm cubes).

   Time: PT5M

2. Caramelize the diced apples

   In a medium saucepan melt 30 g butter over medium‑low heat. When it foams, add 35 g white sugar and stir for ~2 minutes until the sugar dissolves. Add the diced apples, stir to coat, and cook 10‑15 minutes, stirring frequently, until the apples are very soft and lightly caramelized.

   Time: PT12M

   Temperature: Medium‑low

3. Cool the caramelized apples

   Remove the saucepan from the heat, transfer the apples to a plate and let them cool completely to room temperature.

   Time: PT15M

4. Prepare topping apples

   Peel and core the remaining two apples. Quarter them. Slice some quarters lengthwise for the outer edge of the rose and slice the others crosswise for the inner petals.

   Time: PT5M

5. Make the batter

   In a large mixing bowl crack 3 eggs, add 130 g sugar and the scraped seeds of 1 vanilla bean. Whisk with a hand mixer on medium speed for 2‑3 minutes until the mixture is pale and fluffy. Add the chilled mascarpone and whisk just until smooth. Sift together 150 g all‑purpose flour, 50 g almond flour, 5 g baking powder and a pinch of salt; fold into the wet mixture on low speed until just combined. Finally fold in the cooled caramelized apple pieces.

   Time: PT7M

6. Prepare the cake pan

   Butter the 26 cm round pan, line the bottom with parchment paper, and lightly butter the paper as well.

   Time: PT2M

7. Transfer batter to pan

   Pour the batter into the prepared pan and smooth the top with a spatula.

   Time: PT2M

8. Arrange apple rose on top

   Starting with the larger apple slices, create a concentric rose pattern on the surface of the batter, working from the outer edge toward the centre. Sprinkle the surface with the brown sugar (cassonade).

   Time: PT3M

9. Bake the cake

   Place the pan in a pre‑heated fan oven at 170 °C and bake for 40‑45 minutes. The cake is done when a knife inserted into the centre comes out clean but still slightly moist.

   Time: PT45M

   Temperature: 170°C

10. Cool in the pan

    Turn off the oven, leave the cake in the pan for 25‑30 minutes to set, then gently invert it onto a plate. Remove the parchment paper.

    Time: PT30M

11. Glaze with apricot jam

    Warm 30 g apricot jam (microwave 10‑15 seconds or in a small saucepan), then brush it over the entire surface of the cake. This adds shine and protects the apple slices.

    Time: PT3M

12. Finish and serve

    Scatter the slivered almonds over the glaze, let the cake set for a few minutes, then slice and serve warm with vanilla ice‑cream or enjoy cold.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g