Servings: 6 servings
30 grams all purpose flour
30 grams potato flour, or cornstarch
2 egg whites
2 whole large eggs
40 grams superfine sugar
¼ cup cranberries, dried
1 cup Turkish apple spice tea, or any other kind
5 Fuji apples
1 teaspoon vegetable oil
2 tablespoons ground cinnamon
2 tablespoons powdered sugar
juice of a lemon, (1 Tbs for the spongecake batter)
1- ½ teaspoons vanilla extract
¼ teaspoon cream of tartar
2 tablespoons superfine sugar
¼ cup water
1 tablespoon maple syrup, or 1 Tbs brandy
1 cup whipping cream
1 tablespoon powdered sugar
1/3 cup cranberry apple butter, plus extra for assembling
4 tablespoons almond, sliced, slightly toasted
Preheat oven to 425°F
For the cranberries:
Soak the cranberries in the hot cup of tea and let them sit for at least 20 minutes, then strain and reserve the cranberries, discarding the liquid.
For the syrup:
In a small saucepan, bring 2 tablespoons of sugar and the 1/4 cup of water to a boil, stirring constantly. Cover immediately, remove from the heat, and cool. Transfer to a measuring cup and stir in the maple syrup. If the syrup has evaporated too much, add enough water to equal 1/3 cup of syrup. Cool the syrup in its cup, in a icy cold water bath.
For the sponge cake batter:
Sift the flour with the potato flour and 1 tablespoon of cinnamon.
In two bowls, seperate the yolks fromt the egg whites. In egg yolk one, whisk the egg yolks with the sugar using a hand mixer until it's thick and has a pale yellow color. Add the vanilla extract and 1 tablespoon of lemon juice. Slowly add in 3 times the flour and other dry ingredients using a spatula.
Wash thoroughly the hand mizer, then whisk the egg whites with the cream of tartar until soft peaks form.Pour 1/3 of the egg white mixture into the egg yolk mixture then gently stir everything to soften the batter. Pour the rest of the egg whites and gently fold the egg whites into the egg yolks to get an airy batter. Pour the soaked cranberries.
Transfer to a baking sheet lined with parchment paper. Even the batter with the spatula and by gently lifting the baking sheet and dropping it several times.
Bake for about 7 minutes. A tootpick should come out clean. Remove from the oven. Flip the cake, then transfer to a cooling rack. Cool for about 5 minutes then baste the cake with the syrup.
For the cream:
The whipping cream should be whipped cold. Whisk the cream until soft peaks. Add a tablespoon of powdered sugar and the cranberry apple butter.
For the apples:
Mix the rest of the powdered sugar with 1 tablespoon of ground cinnamon.
Peel, core and thinly slice the apples. Coat them with lemon juice to prevent them from browning. On a sheet of parchment paper, draw circles the same size as the cake rounds with a pencil. Flip the sheet of paper and line a baking sheet with it. Brush with a thin layer of oil. Fill the circles with the apples forming a pretty flower shape by fanning the slices. Dust the top with powdered sugar. Let stand for about 5 minutes and sprinkle one more time with the powdered sugar. Place the tray in the oven and broil for about 7 minutes (depending on your oven). Allow to cool.
Make sure the sponge cake is completely cool. You can either serve the cake individually or make a bigger version.
If you make the individual version, cut 2 disks using a cookie cutter. And for the big version, cut four big disks.
Place a tablespoon of cranberry apple butter in a dessert plate, add the first disk of sponge cake. Cover it with a first layer of cranberry apple butter cream, then a layer of baked apples, another layer of cream, then a disk of sponge cake, layered with the cranberry apple butter. Add another disk of sponge cake, covered with cream, then apples, then cream and finish with the last disk of sponge cake. Cover the top 2 layers with the remaining cream then cover the sides with toasted almond (they have to be cooled down). Finally top the cake with apples forming a pretty flower shape by fanning the slices out.