Apple Brioche Calvados Cake
Submitted by abboxsell
Spectacular French apple dessert with caramelized apples layered in Calvados-soaked brioche, pressed overnight, topped with hot apples for elegant dinner party finale.
YIELD
1 cakePREP
45 minCOOK
60 minREADY
5 hrsThis showstopper French dessert takes serious time and technique but rewards you with something truly memorable for special occasions.
Thick-cut brioche soaks in a Calvados-spiked custard, gets pan-fried golden, then lines a springform pan holding pounds of caramelized apples.
The whole thing presses overnight under weight, melding layers together, before getting crowned with freshly caramelized apples just before serving.
Serve warm with vanilla ice cream or whipped cream for a finale that makes guests remember the meal.
Chef Tips
- Low and slow caramelization: That hour of cooking apples transforms them into jammy, sweet perfection
- Fully soak brioche: It should absorb all the custard for proper texture
- Press overnight: The weight compacts layers so slices hold together
- Serve warm: Make the hot apple topping right before serving for temperature contrast
Variations
- Use challah or thick white bread if brioche isn’t available
- Add a splash of bourbon instead of Calvados for different boozy note
- Top with salted caramel sauce instead of plain caramelized apples
Ingredients
Directions
Cook 2½ cups sugar in large heavy skillet over low heat until dissolved, without stirring, swirling pan occasionally.
Add 4 pounds apples and cook until tender and lightly carmelized, about an hour.
Cool.
Scald milk.
In a bowl, whisk together eggs, ⅔ cup sugar and Calvados.
Whisk mixture into milk.
Place brioche in a flat pan just large enough to hold it and pour milk/egg mixture over it.
Let set long enough so the brioche absorbs it all.
Melt 1 cup butter in a large skillet over medium high heat.
Add brioche in batches and brown well on both sides.
Butter an 8 inch springform pan.
Using ¾ of brioche, line bottom and sides of pan.
Spoon cooked apples atop brioche.
Cover apples with remaining brioche.
Top with a plate and weight with a small can of something-or-other from your cupboard.
Refrigerate at least 3 hours, or overnight.
When almost ready to serve, cook the last 1 cup sugar in a heavy skillet over low heat until dissolved, swirling pan occasionally.
Increase heat to medium, add apples and cook until lightly carmelized, about 25 minutes.
To serve, remove sides of springform pan.
Top with hot apples and garnish with either rich vanilla ice cream or lightly sweetened whipped cream.
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