Ingredients
Sponge biscuit with apple pieces and walnut crumbs
egg whites
225g
7.88oz
1cup
15tbsp
powdered sugar
120g
4.20oz
0.48cup
8tbsp
sugar
75g
2.63oz
0.30cup
5tbsp
flour
90g
3.15oz
0.36cup
6tbsp
salt
1.5g
0.05oz
0.10tbsp
lemon acid powder
0.66tsp
apples
to taste
walnut crumbs
to taste
Syrup
water
200g
6.76fl oz
sugar
100g
3.50oz
0.40cup
6.70tbsp
lemon juice
20g
0.68fl oz
Fig, apple and cider compote
fig puree
250g
8.75oz
1cup
16.75tbsp
hard cider
50g
1.69fl oz
agar
4g
0.14oz
0.27tbsp
sugar
150g
5.25oz
0.60cup
10tbsp
diced apples
100g
3.50oz
0.40cup
6.70tbsp
Camembert cream
cream cheese
300g
10.50oz
1.20cup
20tbsp
camembert
90g
3.15oz
0.36cup
6tbsp
dairy cream 33-35%
250g
8.45fl oz
powdered sugar
75g
2.63oz
0.30cup
5tbsp
Method
Sponge biscuit
The calculation is for 3 rings 20 cm in diameter.
- Sift the powdered sugar with flour. Whip the whites with salt. Add the lemon acid powder, then add sugar. Whisk until stiff peaks. Add the powdered sugar combined with flour and mix gently. Pour in rings, sprinkle with apple pieces and walnut crumbs. Bake at 160C (320F) for 20 minutes.
Syrup
- Bring sugar and water to a boil until the sugar dissolves, add lemon juice.
Compote
- Mix all ingredients and put on the stove. Bring to a boil, pour into a mold and freeze.
Camembert cream
- Whip the Camembert well with a blender. Mix with the cream cheese and the powdered sugar. Whisk the dairy cream, then add the remaining mixture and whip.
Assembly
Soak each sponge cake layer with a syrup. Then assemble from bottom to top according to the following order: sponge cake layer, cream, compote, cream, sponge cake layer, cream, compote, cream, sponge cake layer, cream.
