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Apple Cider Cake
Yield: 35 Servings
Caramel Apples
Granny Smith Apples | 9 each | |
Sugar | 5.5oz (155g) | |
Original Tahitian Vanilla Beans Tahitensis (596102), scraped | 1 each | |
Butter | 3.5oz (100g) |
Peel, core and slice the apples. In a sauce pan make a dry caramel with the sugar. Once desired caramel color has been achieved, add the scraped vanilla bean and butter. Add the apples and cook for 3-5 minutes or until they are just starting to soften. Remove pan from the heat and allow them to cool.
Cinnamon Almond Cake
All-Purpose Flour | 4.9oz (140g) | |
Baking Powder | 0.3oz (8g) | |
Salt | .01oz (4g) | |
Sugar | 9.3oz (265g) | |
N.U.T. Almond Paste (502002) | 8oz (226g) | |
Butter, Room Temperature | 8oz (226g) | |
Frutta Prima Pure Tahitian Vanilla Bean Extract (596103) | 0.1oz (4g) | |
Frutta Prima Pure Cinnamon Compound (690008) | 1oz (28g) | |
Frutta Prima Bitter Almond Flavoring (011002) | 0.1oz (4g) | |
Eggs | 6 each |
Sift the flour, baking powder and salt together and set it aside. In a food processor pulse the sugar and the almond paste together until combined. Add in the butter and pulse until the mixture is creamy and fluffy. Add the flavorings and pulse until combined. Slowly incorporate the eggs, one at a time, stopping to scrape down the bowl if necessary. Add in the flour mixture in two parts, pulsing after each addition until the mixture is smooth. Wrap two 8 inch metal cake rings with foil, spray with vegetable spray. Arrange Caramel Apples in a decorative circle. Spread the batter into the rings and bake at 325°F/163°C for 20 to 35 minutes or until golden brown. Allow to cool to room temperature and then place in refrigerator until completely cool and firm.
Green Apple Cider Mousse
Pastry Ideale Sheet Gelatin, Gold (018040) | 0.2oz (8g) | |
Caraman Apple Purée (583101) | 8.8oz (250g) | |
Powdered Sugar | 2.1oz (60g) | |
Heavy Cream, Soft Peak | 8.8oz (250g) | |
Frutta Prima Apple Cider Compound (690001) | 0.7oz (20g) |
Bloom the gelatin in cold water squeeze out excess water and set aside. Warm half the apple puree. Melt bloomed gelatin then combine with the powdered sugar adding it to the warmed puree. Next, stir in the remaining puree. Fold in the heavy cream and the apple cider compound. (add a drop of green food coloring if desired). Fill into Slikomart Zuccotto Mold 115M (5920271149) and freeze.
Green Glaze
Water | 3.5oz (100g) | |
Frutta Prima Neutral Coating (607002) | 3.5oz (100g) | |
Frutta Prima White Mirror Glaze (646005) | 3.5oz (100g) | |
Pastry Ideale Water Soluble Matte Powder Color, Green (586031) | 8.8oz (250g) | |
Combine the water the gel coating in a saucepan and bring to a boil. Add the glaze and stir to incorporate. Allow to cool to 95°F/35°C. Add desired green color.
Clear Sugar
Venuance Isomalt Crystals (093001) | 17.6oz (500g) | |
Water | 1.7oz (50g) | |
Combine both ingredients in a heavy sauce pan and bring to a boil, cook to 340ºF/170ºC. Allow to cool using a sugar wand, dip into the isomalt and pull to achieve desired look. Set aside.
Assembly
PCB Creation Apple, White Chocolate (3D) (616758) | As desired | |
PCB Creation Mini Maple Leaves, White Chocolate (616386) | As desired | |