Hazelnut Cake with Whipped Cream, Caramelized Apples, Hazelnuts and Maple Syrup
INGREDIENTS
5 egg yolks
4 oz. granulated sugar
1 cup ground hazelnuts
1 1/2 tbsp all-purpose flour
1 tbsp baking powder
5 egg whites
4 cooking apples (Empire or Cortland)
1 tsp lemon juice
5/8 cup heavy whipping cream
1 tbsp maple sugar (or white sugar)
1 tsp ground star anise
1 tsp butter
2 oz. chopped hazelnuts
3 tbsp maple syrup
6 tbsp whipped cream
PREPARATION
1) Preheat the oven to 400 degrees F.
2) Beat the egg yolks and half of the granulated sugar until light and creamy. Gently stir in the ground hazelnuts, flour and baking powder. beat the egg whites with the remaining granulated sugar and gently fold into the egg yolk mixture.
3) Immediately spread the mixture in a 9" x 11" x 2" cake pan, cover with parchment paper and bake for 15 to 20 minutes, or until a knife inserted in the cake comes out clean. Cool slightly, then unmould onto a cooking rack. Set aside.
4) Peel, seed and thinly slice the apples. Place in a bowl of cold water with a little lemon juice.
5) Whip the cream with the maple sugar and star anise until the cream forms stiff peaks. Refrigerate.
ASSEMBLY
1) To serve, melt half the butter in a heavy skillet and caramelize the apples and chopped hazelnuts. Add the maple syrup and a pinch of ground star anise. Reduce until syrupy, then remove from heat and add the rest of the butter to thicken.
2) Serve pieces of the cake on dessert plates, and surround each piece with caramelized apples and syrup. Top each serving of cake with a dollop of whipped cream.
For more information about Québec Maple Products, please visit:
http://www.domorewithmaple.com
