Hazelnut and Cardamom Apple Cake with White Chocolate and Cinnamon Cream, Apple Reduction, and Hazelnut Ice Cream
By Brian Mark Hansen headchef at Søllerød Kro
White Chocolate Cinnamon Cream
– 250g white chocolate
– 100g cream
– 3 cinnamon sticks
– 175g drained whole milk yogurt
Apple Reduction
– 1L of your favorite apple juice
Vanilla Custard Base
– 500g whole milk
– 400g cream
– 150g cane sugar
– 40g trimoline
– 3 vanilla pods
– 1 1⁄2 sheets of gelatine
– 160g egg yolks
Salted Hazelnut Ice Cream
– 150g salted hazelnuts
– 225g sugar
– 140g cream
– 650g milk
– 160g egg yolks
– 3 sheets of gelatin
– 11g salt
Apple Cake
– 400g apples
– 1/2 tablespoon cardamom
– 1 tablespoon cinnamon
– 75g yogurt
– 50g hazelnut oil
– 140g cane sugar
– 50g hazelnuts
– 140g flour
– 2 eggs
– 2 tablespoons baking powder
Instructions
White Chocolate Cinnamon Cream
1. Melt the white chocolate.
2. In a separate pan, boil the cream with the cinnamon sticks, then let it steep for 7 minutes.
3. Strain the cream into the melted chocolate and mix in the drained yogurt.
Apple Reduction
1. Reduce 1L of apple juice down to 100ml by simmering it on a low heat.
Vanilla Custard Base
1. Bring the milk, cream, sugar, and trimoline to a boil.
2. Add the vanilla pods, cover and let steep for 15 minutes.
3. Strain out the vanilla pods.
4. Mix 160g egg yolks into the milk mixture and heat to 84°C, stirring continuously for at least 5 minutes.
Salted Hazelnut Ice Cream
1. Heat the sugar to create a caramel.
2. Mix in the hazelnuts, then spread them out on baking paper to cool.
3. Blend the cooled nougatine to powder and add it to the milk and cream. Heat this mixture to 89°C.
4. Allow the mixture to soak for 15 minutes, then strain.
5. Stir in the egg yolks and heat the mixture to 84°C for 5 minutes, adding salt.
6. Dissolve the gelatin sheets in the mixture, then cool it down.
7. Use an ice cream machine to churn the mixture into ice cream.
Apple Cake
1. In a large bowl, combine apples, cardamom, cinnamon, yogurt, hazelnut oil, cane sugar, hazelnuts, flour, eggs, and baking powder.
2. Stir until well combined.
3. Pour the batter into a greased baking pan and bake at 160°C for 20 minutes.
Enjoy your delightful and aromatic Hazelnut and Cardamom Apple Cake with a side of homemade Salted Hazelnut Ice Cream!
Restaurant : Søllerød Kro
Headchef : Brian Mark Hansen
