"Easy Baking"

Show 95

1789 Restaurant

 1226 36th St. N.W.
Washington, D.C.

Zoe Behrens - Pastry Chef

Apple Cake with Calvados Ice Cream,
Calvados Cider Sauce, and Apple Ribbons

The Apple Cake
(serves 12)
1)   8 cups Apples - peeled cored, and chopped
2)   Juice of ½ Lemon
3)   3 Eggs
4)   2 cups Sugar
5)   ½ cup Vegetable Oil
6)   1 ½ tsp. Vanilla
7)   2 cups Flour
8)   1 tsp. ground Ginger
9)   ½ tsp. Salt
10) 2 tsp. Baking Soda

1)   In a large bowl, toss the chopped apples with the lemon juice.
2)   Add the eggs, sugar, vanilla, and vegetable oil. Mix well.
3)   Sift the dry ingredients over the apple mixture. Mix by hand to form a
       batter consistency.
4)   Pour mixture into a greased pan and bake at 375 until dark golden brown,
       about 1 hour and 15 minutes. The cake is done when a knife or toothpick
       is inserted and comes out clean.

The Calvadoes Ice Cream
(makes 4 1/2 cups)
1)   4 cups Half and Half
2)   ½ Vanilla Bean
3)   9 oz. Sugar
4)   4 large Egg Yolks
5)   ½ cup Cream
6)   3 oz. Calvados
7)   Ice bath

1)   Heat the half and half with the vanilla bean.
2)   When the half and half is just about to a boil whisk the egg yolks and sugar
       in a bowl.
3)   When the half and half is to a full boil, pull off the heat and slowly whisk into
       the egg yolk and sugar mixture.
4)   Pour all back into the pot and cook on low heat. Stir constantly until thickened
       and the mixture just coats the back of a spoon.
5)   Pour through a double strainer or chinois into a bowl resting in the ice bath.
6)   When chilled completely add the calvados and cream. Run ice cream in your
       machine according to the manufacturer’s directions.

The Calvadoes Cider Sauce
1)   4 cups Apple Cider
2)   ¾ cup Sugar
3)   ¼ cup Cream
4)   1 tbs. Cornstarch
5)   ½ oz. Calvados
6)   Squeeze of Lemon Juice

1)   Combine the apple cider and sugar in a pot over medium high heat. Bring to
       a boil.
2)   Mix the cornstarch and cream together, add to the pot when the liquid is at a
       full boil.
3)   Reduce the sauce until it thickens and darkens slightly. Pull away from the heat.
4)   Allow to cool a little then add the Calvados and a squeeze of lemon juice.

The Apple Ribbons
1)   1 large Apple
2)   ½ cup Sugar
3)   ½ cup Water
4)   1 tbs. Lemon Juice
5)   1 tbs. Butter

1)   Simmer the sugar and water for about 4 minutes and set aside to cool.  Add the
       lemon juice.
2)   Slice the apples on a mandoline or by hand very thin.  As you slice add the
       apples to the cooled sugar mixture.
3)   Melt the butter in pan over medium heat. Add the apples and cook until warmed
       through, but not soft.
4)   Set aside and reheat when ready to serve the cake.

The Assembly
1)   It is nice if you create a design on the plate first with the sauce.
2)   Then begin your layers with a piece of warm apple cake.
3)   Next top with the warm apple ribbons and top it off with a scoop of ice cream.
4)   Have fun and experiment this dessert could be plated a number of ways and
       still taste and look great.

The Apple Cake and Other Deserts
served at the 1789 Restaurant


The Apple Cake Itself - Top
Buche de Noel - Bottom Left
Various Cookies - Bottom Right

Good Eating!!!