【タルトタタン風】焼きりんごのケーキ【Baked apple pound cake】 / パティシエが教えるお菓子づくり

I simmered the apples in the oven like a tarte tatin and then added them to the cake. The key is to brown the caramel thoroughly. This baked treat, packed with the delicious flavor of apples, is perfect for fall and winter. ----------------------------------------------------- ◆"From homemade baking to a more sophisticated baking experience" For details on online lessons, please visit https://saki-plusoss.com/Page.aspx?id... ◆Saki. Official Website: http://saki-plus.com/ ◆Newsletter: http://saki-plus.com/maillesson/ ◆Instagram:   / saki.plus   ◆First book! "Homemade Baking Textbook" https://amzn.to/3OoBPub For business inquiries, please contact [email protected] ----------------------------------------------------- Table of Contents 00:00 Opening 00:04 Recipe 00:15 Caramelized Apples 01:18 Syrup 05:50 Batter 09:57 Finish Ingredients: For one 17cm pound cake pan □ Caramelized Apples 1 apple (200g) 40g granulated sugar 7g unsalted butter □ Syrup 15g water Granulated sugar 10g sugar 7g brandy □Batter 100g unsalted butter 85g granulated sugar 90g whole eggs 25g almond flour 90g cake flour 2g baking powder 1g cinnamon 30g walnuts [Preparation] Line the mold with paper. Preheat the oven. (180°C for apples, 170°C for pound cakes) Mix all the flour ingredients together and mix well. Bring the unsalted butter and eggs to room temperature. Crack the roasted walnuts into quarters by hand. [Directions] □Caramelized Apples Cut the apples into quarters, remove the cores, and peel them. Halve them again and cut into 1.2cm pieces. Sprinkle the granulated sugar evenly into a frying pan and heat over medium heat. Once the granulated sugar has melted, swirl the pan to slowly melt the sugar and brown it evenly. When large bubbles start to form from the bottom, turn off the heat, add the butter, and mix well. Add the chopped apples all at once and mix them with the caramel. Return to the heat and heat until the caramel has melted and the apples are slightly softened. Transfer to a heat-resistant container such as a tray and smooth out the mixture. Bake in a 180°C oven for approximately 20 minutes. After 10 minutes, remove from the oven and mix thoroughly. Once cooked, leave to cool. □ Syrup Add the granulated sugar to the water and mix. Heat in a 600W microwave for 30 seconds, then mix well to dissolve any remaining granulated sugar. Add the brandy, mix again, and let cool. □Dough Loosen the room temperature butter with a spatula. Add the granulated sugar and mix further. Using a hand mixer on medium speed, incorporate air until the mixture becomes pale. Add the beaten whole eggs in 4-5 batches, emulsifying thoroughly each time. Sift in the combined flour ingredients all at once and mix in a cutting motion with a rubber spatula. Once the flour is no longer lumpy, mix further until the dough is glossy. Add the cooled caramelized apples and walnuts and mix evenly. Pour the dough into a mold, smooth the surface, and bake in a 170°C oven for 20 minutes. Remove from the oven, score the surface with a knife, and bake in a 170°C oven for a further 30 minutes. Once cooked, remove from the mold and brush the surface with syrup while still warm. Leave to cool. Once cooled, wrap in plastic wrap and let sit overnight. Cut to your desired size and enjoy! 　＼＼＼Bon appétit!／／／ 〜How to make it (in English)〜 [Preparation] Line the pan with parchment paper. Preheat the oven: 180°C for apple cake, 170°C for pound cake. Sift and mix all dry ingredients for the batter. Bring butter and eggs to room temperature. Roughly broken roasted walnuts into quarters by hand. [Instructions] ■Caramelized apples Quarter the apples, core and peel them. Then halve each piece again and slice into 1.2 cm thick wedges. Evenly sprinkle granulated sugar in a frying pan and heat over medium. Once the sugar begins to melt, gently swirl the pan to help it melt evenly and color uniformly. When large bubbles start to rise from the bottom, remove from heat and stir in the butter. Add all the apple slices at once and coat them well with the caramel. Return to heat and cook until the caramel melts again and the apples soften slightly. Transfer to a heatproof dish and spread evenly. Bake at 180°C for about 20 minutes, stirring once halfway through. Let cool completely after baking. ■Syrup Combine water and granulated sugar and stir. Microwave at 600W for 30 seconds, then stir well to fully dissolve any remaining sugar. Add brandy, mix again, and let cool. ■Batter Soften the butter (at room temperature) with a spatula. Add granulated sugar and mix well. Using a hand mixer on medium speed, beat until the mixture becomes pale and fluffy. Add the beaten eggs in 4–5 portions, mixing thoroughly each time to fully emulsify. Sift in all the dry ingredients at once and fold with a spatula using a cutting motion. Once the flour is incorporated, continue mixing until the batter becomes glossy. Add all the cooled Add the car...