Floating apple, salted caramel and pecan flakes

Method

1. 1

   Start by gently heat the liquid cream with a pinch of vanilla in a small saucepan, then put it aside.

2. 2

   In another saucepan, melt the sugar dry until you get a nice golden caramel, then incorporate the butter stirring constantly.

3. 3

   Remove from heat, pour the hot cream (beware of projections!), put on low heat 5 minutes while mixing, then reserve your caramel. Beat the egg with the sugar with the electric whip until the mixture becomes sparkling and white.

4. 4

   Gradually add the almond powder by mixing well.

5. 5

   Finish by adding melted butter, mix until you get a homogeneous cream, then set aside. Sauté the apple pieces in a frying pan with 10 g of butter for 5 minutes until slightly golden, then preheat your oven to 200°C.

6. 6

   Spread your two laminated pastas: on the first, spread the almond cream, put the baked apples over it, add some generous spoons of caramel and sprinkle with pecan nuts.

7. 7

   Cover with the second dough, weld the edges well, then brown the top nicely with the beaten egg yolk.

8. 8

   Bake for 15 to 20 minutes at 200°C until the cake is inflated and golden. Let it cool before you taste!

Nutrition

calories

420 kcal

fatContent

26 g

fiberContent

3 g

sugarContent

22 g

sodiumContent

220 mg

proteinContent

7 g

cholesterolContent

90 mg

carbohydrateContent

40 g

saturatedFatContent

14 g

unsaturatedFatContent

9 g

Indicative values from the source, for the original recipe.

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