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Cuisine d'Aubéry
The food blog of FX
Dessert Cake

https://cuisinedaubery.com/recipe/apple-brittany-cake/

Brittany Apple Cake

Friday May 6, 2022
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A delicious Apple Cake, with a Breton Shortcrust. Despite its simplicity, this has become of of my favorite cakes that brings a smile and happiness

FX (François-xavier)

About this recipe

Here's an apple cake that has become one of my favorites. If you look at the ingredients, its simplicity will shock you, and yet, its flavor and texture amaze me every single time

Brittany Apple Cake

In a nutshell, the cake is made of two rolled shortcrusts called "Breton", a delicious shortcrust originating from Brittany, northwestern France. Inside the cake, diced apples cook in an "almond cream", a delicious custard, and will keep their moisture while baking

Brittany Apple Cake

So simple and yet so delicious, I can't tell you anything but to try this cake. Easy to make, and so easy to eat !!

Brittany Apple CakeBrittany Apple Cake

I think what I like the most, is the texture of the "Breton" shortcrust, its slightly salty kick, and the moist apples cooked in the almond custard

Brittany Apple CakeBrittany Apple Cake

A cake that I find the best eaten at room temperature, with a coffee or a tea.

Brittany Apple Cake

Modifications to the original recipe

I modified only a few things...

● I precook the Apples (¼ lbs or 125 g) to develop their flavors, with the Vanilla Extract (2 tablespoons), the Light Brown Sugar (1 Tablespoon or 15 g) and the Butter (2 Tablespoons or 30 g)

● Instead of baking at 305 °F / 150 °C, I recommend baking at 360 °F / 180 °C

Brittany Apple Cake

Print Recipe, with photos Print Recipe, no photos
Skill: Easy Level Cuisine: French Cuisine Courses: Dessert, Cake,  Staples: Bretagne, Europe, France
Egg yolks Apples Almond powder Rum
 4.8
Ingredients
  • For a 7.08" (or 7 3/32" or 18 cm) in diameter cake

  • Brittany Dough
  •   ¾ Cup Butter (187 grams)
  •   ¾ Cup Sugar (175 grams)
  •   1 teaspoon Salt (5 grams)
  •   ⅓ Cup Egg Yolks (75 grams)
  •   1 ¾ Cup Flour (250 grams)
  •   2 teaspoons Baking Powder (8.5 grams)
  • Almond Cream
  •   2 Tablespoons Butter (28 grams)
  •   2 Tablespoons Icing Sugar (28 grams)
  •   ⅓ Cup Almond Flour (28 grams)
  •   1 Tablespoon Eggs (33 grams)
  •   2 teaspoons Corn Starch (6 grams)
  •   ½ teaspoon Spiced Rum (3 grams)
  •   2 Tablespoons Cream (25 grams)
  • Apples
  •   ¼ lbs Apples (125 grams). That's the final weigh of the cubed apples
  •   2 tablespoons of Vanilla Extract
  •   1 Tablespoon Light Brown Sugar (15 grams)
  •   2 Tablespoons Butter (30 grams)
  • Decoration
  •   1 Apple


  • For a 7.87" (or 7 7/8" or 20 cm) in diameter cake

  • Brittany Dough
  •   1 Cup Butter (230.8 grams)
  •   1 Cup Sugar (216 grams)
  •   1 teaspoon Salt (6.1 grams)
  •   ⅓ Cup Egg Yolks (92.5 grams)
  •   2 Cups Flour (308.6 grams)
  •   2 teaspoons Baking Powder (10.4 grams)
  • Almond Cream
  •   2 Tablespoons Butter (34.5 grams)
  •   3 Tablespoons Icing Sugar (34.5 grams)
  •   ⅓ Cup Almond Flour (34.5 grams)
  •   2 Tablespoons Eggs (40.7 grams)
  •   2 teaspoons Corn Starch (7.4 grams)
  •   1 teaspoon Spiced Rum (3.7 grams)
  •   2 Tablespoons Cream (30.8 grams)
  • Apples
  •    5 oz Apples (154.3 grams). That's the final weigh of the cubed apples
  •   2.4 tablespoons of Vanilla Extract
  •   1 Tablespoon Light Brown Sugar (18.5 grams)
  •   3 Tablespoons Butter (37 grams)
  • Decoration
  •   1 Apple


  • For a 8.66" (or 8 21/32" or 22 cm) in diameter cake

  • Brittany Dough
  •   1 ¼ Cup Butter (279.3 grams)
  •   1 ¼ Cup Sugar (261.4 grams)
  •   1 teaspoon Salt (7.4 grams)
  •   ½ Cup Egg Yolks (112 grams)
  •   2 ½ Cups Flour (373.4 grams)
  •   1 Tablespoon Baking Powder (12.6 grams)
  • Almond Cream
  •   3 Tablespoons Butter (41.8 grams)
  •   3 Tablespoons Icing Sugar (41.8 grams)
  •   ½ Cup Almond Flour (41.8 grams)
  •   2 Tablespoons Eggs (49.2 grams)
  •   1 Tablespoon Corn Starch (8.9 grams)
  •   1 teaspoon Spiced Rum (4.4 grams)
  •   3 Tablespoons Cream (37.3 grams)
  • Apples
  •    7 oz Apples (186.7 grams). That's the final weigh of the cubed apples
  •   2.9 tablespoons of Vanilla Extract
  •   2 Tablespoons Light Brown Sugar (22.4 grams)
  •   3 Tablespoons Butter (44.8 grams)
  • Decoration
  •   1 Apple

  • You will need...
    Almond Flour
    Gelified Rum
    Gelified Rum
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    dough scraper
    Sifter for Baking
    Flour Sifter
    Large Stainless Steel Fine Mesh Strainer
    Food Wrap
    Large Mixing Bowls, Stainless Steel
    DeBuyer Whisk
    KitchenAid Whisk
    Good Grips Y Peeler
    Good Grips Swivel Peeler
    Double-Sided Melon Baller
    Wooden Rolling Pin
    Rolling Pin with Removable Rings
    Deep 7-inch Pastry Ring, Heavy Gauge
    Deep 8-inch Pastry Ring, Heavy Gauge
    9 inch Pastry Ring
    Adjustable Cake Mold 6 to 12 inch
    Pastry Brush
    Silicone Brush, Heat Resistant for Pastry and Barbecue
    Japanese Mandoline Slicer
    Perforated Baking Pan
    Heat Resistant Gloves
    Silicone Baking Mat
    #advertising, #affiliate, #Amazon
    Steps


    The Brittany Shortcrust

    1. Let's start with the shortcrust : In a bowl goes the Butter (¾ Cup or 187 g), the Sugar (¾ Cup or 175 g) and the Salt (1 teaspoon or 5 g)

    2. For the next steps: You may mix manually with a wooden spatula or with a stand mixer (like a Kitchen Aid appliance), with the 'paddle'

    3. Mix those ingredients (into a 'sand' texture)

    Brittany Apple Cake Brittany Apple Cake

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand Mixer

    #advertising, #affiliate, #Amazon

    4. Stop and put the shortcrust together with a bowl scraper

    Brittany Apple Cake Brittany Apple Cake

    dough scraper

    #advertising, #affiliate, #Amazon

    5. Add the Egg Yolks (⅓ Cup or 75 g) and keep mixing

    6. Scrape the sides of the bowl with a bowl scraper then mix again

    Brittany Apple Cake Brittany Apple Cake Brittany Apple Cake

    7. Over the mixing bowl, sift the Flour (1 ¾ Cup or 250 g) and the Baking Powder (2 teaspoons or 8.5 g)

    8. Mix for a very short time (otherwise the shortcrust will become too hard, as we want a crumbly soft texture)

    Brittany Apple Cake Brittany Apple Cake Brittany Apple Cake

    Sifter for BakingFlour SifterLarge Stainless Steel Fine Mesh Strainer

    #advertising, #affiliate, #Amazon

    9. Don't forget to scrape the sides of the bowl

    10. Transfer the dough onto the work surface

    Brittany Apple Cake Brittany Apple Cake

    11. Stretch the dough a couple times (we call this 'fraser' in French)

    Brittany Apple Cake Brittany Apple Cake

    12. Wrap airtight

    13.  Store in the fridge for at least 2 hours. This is recommended to 'stabilize' the dough, and it will bake better

    Brittany Apple Cake Brittany Apple Cake

    Food Wrap

    #advertising, #affiliate, #Amazon


    The Almond Cream

    14. For the almond cream, start by softening the Butter (2 Tablespoons or 28 g) at room temperature

    15. In a bowl, mix the Butter (2 Tablespoons or 28 g) and the Icing Sugar (2 Tablespoons or 28 g)

    16. Add in the Almond Flour (⅓ Cup or 28 g), the Egg (1 Tablespoon or 33 g), the Corn Starch (2 teaspoons or 6 g) and mix

    17. Pour in the Spiced Rum (½ teaspoon or 3 g), the Cream (2 Tablespoons or 25 g) and give it a mix

    18.  Keep in the fridge

    Brittany Apple Cake Brittany Apple Cake Brittany Apple Cake Brittany Apple Cake

    Large Mixing Bowls, Stainless SteelDeBuyer WhiskKitchenAid Whisk

    #advertising, #affiliate, #Amazon


    Apples

    19. Peel and core the Apples (¼ lbs or 125 g). Please note that the mentioned weight (¼ lbs or 125 g) is that of the final diced apples

    20. To core, I am using a melon baller, very practical !

    21. Dice the cored apples in big chunks, about 1.18" (or 1 3/16" or 3 cm) wide

    Brittany Apple Cake Brittany Apple Cake Brittany Apple Cake Brittany Apple Cake

    Good Grips Y PeelerGood Grips Swivel PeelerDouble-Sided Melon Baller

    #advertising, #affiliate, #Amazon

    22. In a frying pan, melt the Butter (2 Tablespoons or 30 g) and cook the apple chunks

    23. Sprinkle the Light Brown Sugar (1 Tablespoon or 15 g) and cook until slightly goden

    24. Add in the Vanilla Extract (2 tablespoons), cook and transfer to a bowl

    25. Let them cook down at room temperature

    Brittany Apple Cake Brittany Apple Cake Brittany Apple Cake Brittany Apple Cake

    Assembling

    26. Take the shortcrust dough out of the fridge and divide in 2 equal parts

    27. Roll out each dough with a rolling pin, 0.23" (or 15/64" or 0.6 cm) thick

    Brittany Apple Cake Brittany Apple Cake Brittany Apple Cake

    Wooden Rolling PinRolling Pin with Removable Rings

    #advertising, #affiliate, #Amazon

    28. Slightly mark a 7.08" (or 7 3/32" or 18 cm) in diameter circle (using a plate or a pastry ring)

    29.  Do not cut through !

    Brittany Apple Cake

    Deep 7-inch Pastry Ring, Heavy GaugeDeep 8-inch Pastry Ring, Heavy Gauge9 inch Pastry RingAdjustable Cake Mold 6 to 12 inch

    #advertising, #affiliate, #Amazon

    30.  This circle mark will help us to fill the cake

    Brittany Apple Cake

    31. For the next steps, I am using a pastry ring, as used by professionals, but you may use a traditional cake pan

    Brittany Apple Cake

    32. Butter the ring

    Brittany Apple Cake Brittany Apple Cake

    33. Place the cooled down apple chunks inside the circle, leaving 0.78" (or 25/32" or 2 cm) space from the edge

    34. Pour the almond cream

    Brittany Apple Cake Brittany Apple Cake

    35. Lay over the second shortcrust dough

    Brittany Apple Cake

    36. Press around the circle, to make sure both doughs will "stick"

    Brittany Apple Cake

    37. Press down the ring

    Brittany Apple Cake

    38. Remove the excess dough from the

    39.  Do not waste those trimmings ! You can roll them out, cut them (with a knife of a cookie cutter) and bake them for delicious little cookies that will make someone happy

    Brittany Apple Cake

    40. Eggwash : beat one egg and eggwash the cake top with a brush

    41. People from Brittany like to indent their cakes with long parallel lines, using a fork, which you may skip

    Brittany Apple Cake Brittany Apple Cake Brittany Apple Cake Brittany Apple Cake

    Pastry BrushSilicone Brush, Heat Resistant for Pastry and Barbecue

    #advertising, #affiliate, #Amazon

    42. For garnish, thinly slice the Apple (1)

    43. You may slice with a knife, or, as I used, a mandoline

    Brittany Apple Cake Brittany Apple Cake Brittany Apple Cake

    Japanese Mandoline Slicer

    #advertising, #affiliate, #Amazon

    44. Lay those slices in circle at the center of the cake

    45.  Some recommend to create a small hole, but I do not recommend it (to keep the moisture inside the cake)

    Brittany Apple Cake

    Baking

    46.  Bake in preheated oven at 360 °F / 180 °C

    47. For the first 10 minutes, I lay a heavy tray on top of the ring, to avoid it from "lifting"

    Brittany Apple Cake Brittany Apple Cake

    48. After 10 minutes baking, you take the pan off

    49.  Bake for about 30 minutes (depending on your oven), until slightly light golden

    50. After baking, you may gently press on "bumps", if any

    Brittany Apple Cake Brittany Apple Cake

    Perforated Baking PanHeat Resistant GlovesSilicone Baking Mat

    #advertising, #affiliate, #Amazon

    51. Take the ring or the mold out and allow to cool down at room temperature, ideally on a rack

    Brittany Apple Cake

    52. Once the cake is at room temperature, you may decorate by placing a small plate and sprinkling Snow Sugar

    Brittany Apple Cake Brittany Apple Cake
    Result

    There you go! At this time, your house will smell incredibly delicious, and it's a real kind of torture to wait until it has cooled down

    I like this Brittany cake still a bit warm, or at room temperature

    You may it after it has cooled down

    However, if you need to store this cake, you will need to wrap it up and keep it in the fridge

    However, I recommend to not eat it straight out of the fridge, as it is too cold, its texture will be a bit too hard to appreciate

    After taking this cake out of the fridge, let warm up at room temperature 30 minutes before eating it

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    Don't forget to share your photos once you tried this recipe! HERE
    Egg yolks Apples Almond powder Rum
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    About me

    About Me

    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
    To learn more about me : HERE
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    Le Meilleur Pâtissier

    About Me

    In 2020, I participated in the show 'Le Meilleur Pâtissier' (The Best Pastry Chef), the French adaptation of the BBC show 'The Great British Bake Off', with chef Cyril Lignac.
    A great experience that you can watch on French broadcast M6



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    Spotlight...

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