Gâteau de la Maman de Camille (Traditional French apple and pear cake)

Courtesy of Chef Bruno Doucet / La Régalade, Paris

Preparation : 20mn
Cooking time : 25 to 30mn

INGREDIENTS (6/8 serving)
4 Golden apples, 4 riped pears
290g unsalted butter + 5g for the mould
350g granulated sugar
250g all-purpose flour
3g baking powder
4 eggs (medium size)

DIRECTIONS

  • Preheat oven to 360°F (180°C).
  • Peal the fruits, remove the core and the pitts, cut it in 8 pieces each
  • In a non-stick pan, melt 40g of butter, and sauté apples and pears with 100g of sugar until it lightly caramelizes.
  • Butter a cake mould. Add the caramelized apples and pears, and cover with the rest of the caramel. Reserve.
  • Melt the rest of butter over a water bath (bain-marie in French) until almost liquid.
  • In a bowl, combine the rest of sugar, the flour, and the melted butter. Stir to combine before adding the eggs. Whisk until you get a smooth consistency.
  • Pour this mixture over the caramelized fruits.
  • Bake for 25 to 30 minutes until the cake is lightly browned. You can check if it's well baked by planting the knife blade in the middle. Remove from oven, and wait it is warm before unmolding. 

This cake is delicious when it's freshly baked and served warm. You can serve it with cider, tea or coffee.

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