Florentine Style Apple and Pear Crumble Cake with Caramel Sauce and Boubon Vanilla Ice Cream

5 from 8 votes
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 241 kcal


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.


Serving: 100gCalories: 241kcalCarbohydrates: 3.3gProtein: 2gFat: 24.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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