Upside-Down Pancake Cake with Apples and Speculoos (Pan-Fried)

Ingredients

• 2 pcs Apples (Golden variety) (peeled and sliced)
• 30 g White sugar (for caramel)
• 30 g Sea-salted butter (for caramel)
• 15 ml Heavy cream (for caramel)
• 0.5 g Fleur de sel (a pinch)
• 2 pcs Eggs (separate whites from yolks)
• 120 ml Milk
• 1 c. à café Ground cinnamon
• 1 c. à café Baking powder
• 100 g All-purpose flour
• 60 g Speculoos (30 g in the batter, 30 g for decoration)
• 2 slices Brioche bread (optional) (cut into large pieces, to be sautéed in the caramel)

Instructions

1. Prepare the caramel

   In the small saucepan, pour the sugar and let it melt over low heat without stirring. As soon as it turns golden, add the sea-salted butter, a pinch of fleur de sel, then the heavy cream. Stir gently until you obtain a smooth sauce.

   Time: PT3M

   Temperature: low heat

2. Caramelize the apples

   Add the apple slices (and the brioche bread if using) to the caramel. Reduce the heat slightly and cook for 5 minutes, stirring occasionally, until the apples are tender and lightly golden.

   Time: PT5M

   Temperature: low heat

3. Separate the eggs

   Separate the egg whites from the yolks into two different bowls.

   Time: PT3M

4. Prepare the pancake batter (yolk portion)

   In the bowl containing the yolks, add the milk, cinnamon, baking powder, a pinch of fleur de sel and the flour. Whisk until you obtain a homogeneous batter, without lumps.

   Time: PT5M

5. Whisk the egg whites

   Using a whisk, beat the egg whites until you obtain firm and glossy peaks.

   Time: PT5M

6. Fold in the whites and speculoos

   Break the speculoos by hand to obtain irregular pieces. Add 30 g of speculoos to the batter, then gently fold the beaten egg whites using a spatula, lifting the mixture to avoid breaking them.

   Time: PT2M

7. Cook first side

   Pour the batter over the caramelized apples in the pan, distribute the remaining speculoos pieces on top. Cover and cook over low heat for 10 minutes until the edges are set and the surface is firm.

   Time: PT10M

   Temperature: low heat

8. Flip the cake

   Heat a second pan over medium heat. Carefully slide the cake (using the spatula) onto the new pan, apple side up. Cook an additional 5 minutes until the top side is golden and the cake releases easily.

   Time: PT5M

   Temperature: medium heat

9. Garnish and serve

   Sprinkle the top with a few extra speculoos pieces for texture. Serve immediately, warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Apples (Golden variety): pears
• Instead of White sugar: cane sugar
• Instead of Sea-salted butter: unsalted butter
• Instead of Heavy cream: thick crème fraîche
• Instead of Fleur de sel: fine salt
• Instead of Eggs: chicken eggs
• Instead of Milk: almond milk
• Instead of Ground cinnamon: spice blend
• Instead of Baking powder: baking soda (½ c. à café)
• Instead of All-purpose flour: whole wheat flour
• Instead of Speculoos: ladyfingers
• Instead of Brioche bread (optional): sandwich bread

Equipment Needed

• Frying pan (26 cm diameter)
• Small saucepan for caramel
• Silicone spatula
• Whisk
• Mixing bowl
• Lid compatible with the pan
• Cutting board
• Chef's knife
• Teaspoon
• Tablespoon

Critical Steps — Do Not Skip

• Achieve a smooth caramel without burning
• Cook the apples until tender
• Whisk the egg whites to firm peaks
• Flip the cake without breaking it

Chef Tips from the Video

• Use sea-salted butter for a perfect sweet-salty contrast.
• Add a pinch of fleur de sel to the batter to enhance the spice flavor.
• Break the speculoos by hand to keep pieces of varying sizes; this adds crunch.
• Cover the pan during cooking ensures even cooking and prevents the top from drying out.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 2‑3 days in the refrigerator.

Freezer: Wrap tightly and freeze up to 1 month.

Room temperature: At room temperature, consume within the day.

Make-Ahead Tips

• The caramel and apples can be prepared ahead and kept warm.
• The egg whites can be whipped 30 minutes before cooking.
• The batter can rest for 10 minutes for an even lighter texture.