Ingredients

Sponge biscuit with apple pieces and walnut crumbs
egg whites
1 cup
225 g
7.88 oz
7.42 fl oz
powdered sugar
0.50 cup
120 g
4.20 oz
3.96 fl oz
sugar
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
flour
0.25 cup
90 g
3.15 oz
2.97 fl oz
salt
1.50 g
0.05 oz
0.05 fl oz
lemon acid powder
0.75 tsp
3.25 ml
apples
to taste
walnut crumbs
to taste
Syrup
water
0.75 cup
200 g
7 oz
6.60 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
lemon juice
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
Fig, apple and cider compote
fig puree
1 cup
250 g
8.75 oz
8.25 fl oz
hard cider
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
agar
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
diced apples
0.50 cup
100 g
3.50 oz
3.30 fl oz
Camembert cream
cream cheese
1.25 cup
300 g
10.50 oz
9.90 fl oz
camembert
0.25 cup
90 g
3.15 oz
2.97 fl oz
dairy cream 33-35%
1 cup
250 g
8.75 oz
8.25 fl oz
powdered sugar
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz

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.