Apple and Crumble Croissant Cake

Ingredients

• 6 units Stale croissants (includes 1 chocolate croissant for the chocolate)
• 250 ml Whole milk (at room temperature)
• 80 g White sugar (or cane sugar)
• 5 ml Vanilla extract (or seeds from a vanilla bean)
• 50 g Almond powder (unsweetened)
• 2 units Apples (Golden or Granny Smith, peeled and diced)
• 1.5 tsp Ground cinnamon (1 tsp for the apples, ½ tsp for the crumble)
• 100 g All‑purpose flour (for the crumble)
• 80 g Cold unsalted butter (cut into small cubes)
• 60 g Brown sugar (for the crumble, adds crunch)
• 30 g Mixed candied cherries (optional, for decoration)

Instructions

1. Butter the pan

   Generously butter the bottom and sides of a 20 cm cake pan, then optionally line with parchment paper.

   Time: PT5M

2. Cut the pastries

   Cut the 6 croissants (and the chocolate croissant) into pieces about 3 cm.

   Time: PT5M

3. Prepare the liquid mixture

   In a large bowl, whisk the milk, sugar, vanilla extract and almond powder until the sugar is fully dissolved.

   Time: PT5M

4. Soak the croissant pieces

   Pour the liquid mixture over the pastry pieces, gently stir so each piece is well soaked, then let rest for 5 minutes.

   Time: PT5M

5. Dice the apples

   Peel (if desired) and dice the apples, sprinkle with 1 tsp cinnamon and mix.

   Time: PT5M

6. Incorporate the apples

   Add the apple dice to the croissant mixture and stir lightly.

   Time: PT2M

7. Transfer to the pan

   Transfer everything into the buttered pan and lightly press with the back of a spoon to even out.

   Time: PT3M

8. Prepare the crumble

   In a bowl, combine the flour, brown sugar and ½ tsp cinnamon. Add the cold butter cubes and rub between fingers until a coarse crumb texture forms.

   Time: PT7M

9. Sprinkle the crumble

   Spread the crumble evenly over the cake surface.

   Time: PT2M

10. Add candied cherries (optional)

    Place a few candied cherries on the crumble for decoration.

    Time: PT1M

11. Bake

    Bake the cake at 180°C for 25‑30 minutes, until the top is golden and the centre is slightly firm.

    Time: PT30M

    Temperature: 180°C

12. Cool and unmold

    Let the cake cool for 10 minutes in the pan, then gently unmold onto a rack.

    Time: PT10M

13. Serve

    Serve the cake warm or at room temperature, with coffee or tea.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Stale croissants: dry brioche, milk breads
• Instead of Whole milk: low‑fat milk, almond milk
• Instead of White sugar: cane sugar, coconut sugar
• Instead of Vanilla extract: vanilla bean
• Instead of Almond powder: almond flour
• Instead of Apples: pears
• Instead of Ground cinnamon: cinnamon spice blend
• Instead of All‑purpose flour: whole wheat flour
• Instead of Cold unsalted butter: vegetable margarine (lactose‑free version)
• Instead of Brown sugar: dark sugar
• Instead of Mixed candied cherries: candied fruit

Equipment Needed

• Oven
• Round cake pan (20 cm)
• Mixer or manual whisk
• Large mixing bowl
• Chef's knife
• Cutting board
• Silicone spatula
• Kitchen scale or measuring cup
• Parchment paper (optional) (optional)

Critical Steps — Do Not Skip

• Soak the croissant pieces without crushing them
• Rub the cold butter with the flour to achieve a crunchy crumble
• Bake at 180°C until golden and the centre is slightly firm
• Unmold without burning

Chef Tips from the Video

• Use very dry croissants to absorb more liquid; this yields a lighter texture.
• Dust with a little powdered sugar just before serving for an elegant finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2‑3 days.

Freezer: Wrap individually and freeze for up to 1 month.

Room temperature: Consume within 4 hours if left at room temperature.

Make-Ahead Tips

• Prepare the crumble the day before and keep it refrigerated
• The croissant mixture can be soaked ahead of time and kept chilled until assembly