John Myers
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Florentine Style Apple and Pear Crumble Cake with Caramel Sauce and Boubon Vanilla Ice Cream
The perfect florentine style apple and pear crumble cake with caramel sauce and boubon vanilla ice cream recipe with a picture and simple step-by-step instructions.
For the cake:
- 300 g Flour
- 50 g Raw cane sugar
- 50 g Coconut blossom sugar
- 100 g Sliced almonds
- 100 g Chopped hazelnuts
- 1 tsp Baking powder
- 150 g Butter
- 3 tbsp Milk
For the filling:
- 3 Pc. Apples
- 2 Pc. Pears
For the sprinkles:
- 150 g Flour
- 120 g Butter
- 100 g Raw cane sugar
- 1 pinch Salt
For the caramel sauce:
- 100 ml Water
- 200 g Sugar
- 300 g Cream
- 2 tbsp Butter
- 1 pinch Salt
For the ice cream:
- 400 ml Cream
- 250 g Mascarpone
- 3 Pc. Egg yolk
- 1 Pc. Vanilla pods (pulp only)
- 100 g Sugar
- 2 packet Vanilla sugar
For the cake:
- Mix the flour, sugar, almonds, hazelnuts and baking powder well in a bowl. Melt the butter in the microwave, put it in the bowl and mix it with the flour, sugar and almond hazelnut mixture. Mix in the milk as well.
- Grease a springform pan and pour the dough into it, press down from the center outwards and form a high edge on the sides.
- Cut the apples and pears into cubes and place on the dough.
- Prepare the crumble in the same order as the dough (without the almonds and hazelnuts of course) and crumble on the apples and pears.
- Bake at 175 degrees for 45 minutes.
For the caramel sauce:
- Put the water and sugar in a saucepan and simmer until the liquid is golden brown.
- Add the cream and stir very well until the desired consistency is achieved.
- Remove the saucepan from the heat and add the butter and salt.
For the ice cream:
- Put the egg yolks in a tall container. Pour in the cream and stir everything vigorously with a whisk.
- Mix in the vanilla pulp, sugar and vanilla sugar. Mix with a mixer on the highest setting for about 30 seconds, add the mascarpone and stir in vigorously.
- Let the mixture freeze in the ice cream maker.
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