Warm Caramel Cake with Saffron Anglaise, Braised Apple and Hemp Ice Cream

For the hemp ice cream, roast the hemp seeds in the pot while stirring constantly until a strong malt odor arises. Bring 300 ml milk, 25 g cream and a pinch of salt to the boil. Add the hemp seeds. Cover and let stand for 30 minutes, then strain the hemp seeds. Temper to 35 ° C, mix the sugar and milk powder. Let it trickle into the hemp cream, stirring constantly. Add the glucose powder and 35 g sugar, bring to the boil. Remove a little from the boiling liquid and stir with two egg yolks to equalize the temperature. Pour this mixture into the hot cream milk, stirring constantly, and peel it off to the rose. Put the mixture in the ice cream maker and freeze.

For the caramel sauce, boil 110 g sugar with water to a dark caramel. Take this off the stove and stir in 10 g salted butter. Boil 30 g cream and 25 ml milk separately. Deglaze the caramel with it and reduce to 115 ° C.

For the braised apple, roast the pine nuts in the oven at around 150 ° C for 8 minutes. Soak the raisins briefly in hot water and let them drain. Caramelize 60 g sugar. Add 60 g salted butter and let it froth. Add the apple cubes, pine nuts, raisins, three saffron threads and a pinch of salt. Steam everything for 8 to 10 minutes. Do not let the apples cook. Then mix the calvados and lemon juice, add.

For the saffron anglaise, put the cream, sugar, 2 saffron threads and a pinch of salt in a saucepan and heat to 85 ° C. Let it steep for 20 minutes. Remove a little from the mass, heat the mass again to 90 ° C and stir with an egg yolk. Add this egg yolk mixture to the hot cream, stirring constantly, and peel it off to the rose. Let cool down.

For the caramel cake, heat the finished caramel sauce, sour cream butter and salted butter in a saucepan and whip up with a hand blender. Beat four eggs and 60 g sugar until smooth. Mix in the wheat flour. Slowly stir the caramel sauce into the egg mixture while whipping. Pour the mixture into 5 rings or more muffin tins. Bake in a preheated oven at 170 ° C for around 15 minutes. Then let it rest briefly.

To serve, place the caramel cake on a plate. Drape the braised apple next to it. Pour the saffron anglaise over the caramel cake and place a spoonful of ice cream next to it.