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

Ingredient Substitutions

• Instead of Golden apples: Fuji apples, Honeycrisp apples
• Instead of Unsalted butter: Margarine, Coconut oil (will change flavor)
• Instead of White granulated sugar: Coconut sugar, Honey (use less)
• Instead of Brown sugar (cassonade): Light brown sugar, Turbinado sugar
• Instead of Large eggs: Egg substitute (1 egg = 1/4 cup applesauce)
• Instead of Granulated sugar (for batter): Coconut sugar, Caster sugar
• Instead of Vanilla bean: Vanilla extract (1 tsp)
• Instead of Mascarpone cheese: Cream cheese (will be tangier), Greek yogurt (for lighter version)
• Instead of All‑purpose flour: Cake flour, Gluten‑free flour blend (adjust liquid)
• Instead of Almond flour (powder d'amandes): Ground hazelnuts, Additional all‑purpose flour (reduce almond flavor)
• Instead of Baking powder: Baking soda + cream of tartar (1/4 tsp + 1/2 tsp)
• Instead of Salt: Sea salt
• Instead of Apricot jam: Apple jam, Honey (thin)
• Instead of Slivered almonds: Chopped toasted hazelnuts, Pistachios

Equipment Needed

• Saucepan (medium)
• Chef's knife
• Cutting board
• Mixing bowl (large)
• Hand mixer or whisk
• Spatula (silicone)
• Measuring cups & spoons or kitchen scale
• 26 cm (10‑inch) round cake pan
• Parchment paper
• Oven
• Cooling rack (optional)
• Pastry brush (optional)

Critical Steps — Do Not Skip

• Caramelizing the apples until they are soft and lightly browned.
• Not over‑mixing the batter after adding the flour.
• Arranging the apple slices in a neat rose pattern.
• Checking cake doneness with a knife; it should come out clean but moist.

Chef Tips from the Video

• Use a vanilla bean for the most aromatic flavor; the seeds are worth the extra cost.
• Golden apples give a sweet, melt‑in‑your‑mouth texture; substitute with Fuji or Honeycrisp if unavailable.
• For extra shine, brush the glaze with a thin layer of melted butter after the apricot jam.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3 days.

Freezer: Wrap the whole cake in plastic wrap and foil; freeze up to 1 month. Thaw in the fridge before serving.

Room temperature: Best enjoyed the same day; keep uncovered for no more than 2 hours.

Make-Ahead Tips

• Caramelized apples can be made up to 2 days ahead; store in an airtight container.
• The batter can be prepared and refrigerated for up to 12 hours; give it a gentle stir before baking.
• Apricot glaze can be warmed just before serving.