Cinnamon Apple Gateau Recipe
Ingredients
| Tart apples - 2 1/2 pounds, cored and sliced | ||
| Cloves | 6 | |
| Rind of 1 lemon - finely pared | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs) | |
| Graham cracker crumbs | 4 Cup (16 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Extra butter - for greasing | ||
| Heavy cream | 3/4 Cup (16 tbs) (To Decorate:) | |
| Semi-sweet chocolate - 1 ounce, coarsely grated | ||
| Cherries | 6 , candied (To Decorate:) | |
Directions
GETTING READY
1) Liberally grease a deep, loose-bottomed 8-inch round cake pan.
MAKING
2) Into a large heavy-bottomed saucepan, put the apples, lemon rind, cloves, sugar and water.
3) Cook the ingredients, uncovered, over very low heat for about 25 minutes, frequently stirring, till the apples are disintegrating.
4) In the meantime, in a separate heavy-bottomed saucepan placed over low heat, melt the butter. Take the pan off the heat and gradually stir in the crumbs. Add the cinnamon next and stir well.
5) Take the cooked apples off the heat and discard the cloves and lemon rind. Beat well with a wooden spoon in order to make a very thick, chunky pulp.
6) Into the prepared cake pan, spoon one-third of the crumb mixture and press firmly over the bottom.
7) Over the crumbs, spread half of the apples and spoon the remaining half of the crumbs over the apples. Press down lightly and spread with the remaining apples.
8) With the remaining crumbs, cover the layers.
9) With a plastic wrap, cover the pan and place in the fridge for at least 12 hours, and up to 48 hours, as preferred.
FINALIZING
10) Once the refrigeration time is over, remove the pan-€™s sides and transfer the gateau to a cake plate, with the pan bottom still on.
11) Whip the cream till it starts to form soft peaks. Spread the cream all over the gateau-€™s top.
12) With coarsely grated chocolate, sprinkle the top.
13) Slice 5 cherries in half and place them around the gateau-€™s top edge.
14) With the help of a long sharp knife, cut the gateau carefully into 10 slices. In the center, place a whole cherry.
SERVING
15) Serve the slices right away, as a dessert, or return to the fridge if you want to serve them later. A dollop of whipped cream can be served on the side, if preferred.
1) Liberally grease a deep, loose-bottomed 8-inch round cake pan.
MAKING
2) Into a large heavy-bottomed saucepan, put the apples, lemon rind, cloves, sugar and water.
3) Cook the ingredients, uncovered, over very low heat for about 25 minutes, frequently stirring, till the apples are disintegrating.
4) In the meantime, in a separate heavy-bottomed saucepan placed over low heat, melt the butter. Take the pan off the heat and gradually stir in the crumbs. Add the cinnamon next and stir well.
5) Take the cooked apples off the heat and discard the cloves and lemon rind. Beat well with a wooden spoon in order to make a very thick, chunky pulp.
6) Into the prepared cake pan, spoon one-third of the crumb mixture and press firmly over the bottom.
7) Over the crumbs, spread half of the apples and spoon the remaining half of the crumbs over the apples. Press down lightly and spread with the remaining apples.
8) With the remaining crumbs, cover the layers.
9) With a plastic wrap, cover the pan and place in the fridge for at least 12 hours, and up to 48 hours, as preferred.
FINALIZING
10) Once the refrigeration time is over, remove the pan-€™s sides and transfer the gateau to a cake plate, with the pan bottom still on.
11) Whip the cream till it starts to form soft peaks. Spread the cream all over the gateau-€™s top.
12) With coarsely grated chocolate, sprinkle the top.
13) Slice 5 cherries in half and place them around the gateau-€™s top edge.
14) With the help of a long sharp knife, cut the gateau carefully into 10 slices. In the center, place a whole cherry.
SERVING
15) Serve the slices right away, as a dessert, or return to the fridge if you want to serve them later. A dollop of whipped cream can be served on the side, if preferred.
Chef
