Golden Apple Entremet

Preparation

Step 1: Prepare the sponge

Preheat the oven to 180°C. Whisk the eggs with half the sugar until the mixture turns pale and doubles in volume.

Gently fold in the sifted flour with a spatula, then the cooled melted butter. Pour the batter into a lined 20 cm entremet ring and bake for 20 minutes. Leave to cool on a rack.

Step 2: Caramelise the apples

Peel and cut the apples into small dice. Fry them in a pan with the remaining butter and the cinnamon until melting and lightly golden.

Add half the remaining sugar and let them stew for a few minutes. Set aside to cool.

Step 3: Prepare the vanilla cream

In a saucepan, heat the cream with the vanilla extract. Meanwhile, whisk the egg yolks with the remaining sugar until pale.

Pour the hot cream over the yolks while whisking, then return to low heat, stirring until thickened. Do not boil.

Step 4: Assemble the entremet

Pour a drizzle of caramel at the bottom of the ring, then spread the stewed apples. Place the sponge on top and press lightly.

Pour the cooled vanilla cream over the sponge, smoothing the surface. Refrigerate for at least 4 hours.

Step 5: Finish and serve

Unmould the entremet by running a hot knife around the ring. Smooth the top and sides with a spatula.

Decorate with fine slices of caramelised apple and a pinch of cinnamon. Take the entremet out 15 minutes before serving. It keeps for 3 days in the fridge.