John Myers
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Apple Walnut Cake Caramelized with Honey with Acacia Seed Crème Brûlée
The perfect apple walnut cake caramelized with honey with acacia seed crème brûlée recipe with a picture and simple step-by-step instructions.
For the crème brûlée
- 600 ml Cream
- 60 g Sugar
- 7 Pc. Egg yolk
- 10 g Toasted acacia seeds
- 150 g Cane sugar
For the cake base
- 270 g Flour
- 70 g Sugar
- 0,5 tsp Salt
- 130 g Cold butter
- 1 Pc. Egg
For the cake cream
- 50 g Butter
- 50 g Sugar
- 0,5 packet Vanilla sugar
- 1 Pc. Egg
- 50 g Flour
- 50 g Ground walnuts
For the cake topping
- 1 kg Apple boskop
- 1 Pc. Freshly squeezed lemon juice
- 40 g Sugar
- 1 tsp Cinnamon
For the walnut crust
- 200 g Walnuts
- 150 g Honey
- 100 ml Cream
- 50 g Butter
- 0,5 tsp Flour
For the crème brûlée:
- It is best to start preparing the crème brûlée 1-2 days in advance. Heat the cream with the acacia seeds (important: do not let it boil). Let the liquid cool and put in the refrigerator overnight.
The fast variant (with damper):
- The next day, let the cream run through a sieve into a bowl. Now mix the sugar and egg yolks with the whisk – be careful that there are no or as few air bubbles as possible. Cover the bowl neatly with aluminum foil and cook the crème brûlée in the steamer at 93 ° C for 50 minutes. This is the quick version, provided you have a damper with a precise temperature setting.
The classic variant:
- Bring a small saucepan of water to almost a boil. Place a small metal bowl on top, mix the cream with the sugar and egg yolks and “peel off to the rose”. To do this, you take a wooden spoon, dip it into the mixture and blow against the back of the spoon. If a kind of rose shape comes off when you blow, the mass is ready. Then fill the mixture into shallow molds and cook in a water bath (e.g. in a deep baking sheet) at 130 ° C with a fan oven for about 40 minutes.
- Now let the baked crème brûlée (whether quick or classic) cool down. Distribute the cane sugar on each mold so that everything is covered and burn it with a kitchen bunsen burner until a nice crust is formed.
For the apple and walnut cake:
- Preheat the oven to 200 ° C top / bottom heat. Grease the springform pan. For the shortcrust pastry, mix flour with sugar and salt. Dice the butter and work it into the flour mixture. Add the egg and knead into a smooth dough. Line the springform pan, including the rim, with the dough. Peel and core the apples and cut into thin slices. Drizzle with lemon juice and mix with sugar and cinnamon, set aside.
- For the cream, stir the butter, sugar and vanilla sugar until creamy. Stir in the egg. Mix the ground walnuts with the flour and add. Mix to a smooth cream. Spread the cream on the shortcrust pastry. Cover with apple slices and bake in the hot oven for 15 minutes. Turn the oven down to 170 ° C and bake the cake for another 30 minutes.
- Meanwhile, prepare the mixture for the walnut crust. Roughly chop the walnuts. Simmer honey with cream and butter for 2 minutes while stirring. Remove from heat and fold in walnuts and flour. Spread on the cake and bake again for 15 minutes. Let the cake cool down a bit and cut into pieces.
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