Génoise sponge, almonds and crunchy apple

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 1

Small pleasures are often the greatest joy on earth. In this simple cake recipe almond and apple give pleasure in tantalising the taste buds.

Recipe components

Used Callebaut products

Crunchy apples

IngredientsPreparation
  • 350g
    apple(s)

Dice the apples.

Mix with the rest of the ingredients.

Génoise sponge

IngredientsPreparation
  • 100g
    butter
  • 1pod(s)
    vanilla

Heat the butter and colour it until golden brown.

  • 160g
    Roasted & blanched whole almonds

Mix the butter in the almond paste.

  • 250g
    whole egg(s)
  • 160g
    sugar

Mix together and mix in.

  • 265g
    flour
  • 7g
    yeast

Sieve and add to the mixture.