(This recipe appeared in the Winter 2020 issue of Pastry Arts Magazine)
Praline cremeux, compressed apple, apple meringue chips, candied ginger, green apple sorbet
‘LAPIS’ means layers in Indonesian. This dessert is one of my childhood favorites. It was adapted from the Dutch a long time ago, and it has become one of famous Indonesian desserts, because it is labor intensive, and requires a lot of patience in the making.
Yield: 14 servings
Speculaas Layer Cake
- 300 g unsalted butter
- 130 g margarine
- 53 g confectioners’ sugar
- 50 g sweetened condensed milk
- 542 g egg yolks
- 152 g granulated sugar
- 40 g all-purpose flour
- 12 g powdered milk
- 1 tsp speculaas
- ½ tsp ground cinnamon
- Preheat convection oven to 350˚F with fan on high.
- Prepare 6” square cake pan: butter and line it with parchment paper.
- Cream together butter, margarine, confectioners’ sugar and condensed milk until creamy and smooth; set aside.
- Meanwhile, whip the egg yolks and sugar to ribbon stage. Fold in the butter mixture. Fold in the dry ingredients.
- Scale 140 g of the batter into the prepared cake pan, spreading it evenly using an offset spatula. Bake for 5 minutes.
- Pull out the cake from the oven and press it down using a fondant smoother. Repeat the steps with the rest of the batter, until the batter has all been used. Cool cake down in the refrigerator for a couple of hours before cutting.
- 100 ml whole milk
- 350 ml heavy cream
- 4 gelatin sheets, soaked
- 400 g praline paste
- Combine the milk and the cream in a saucepan and bring to a boil. Stir in soaked gelatin.
- Using a hand blender, pour the warm milk into the praline paste until emulsified. Pour into a spiral mold and freeze for couple of hours.
- Fuji apples
- Juice of 1 lemon
- Peel the Fuji apples and cut into ¼” cubes.
- Place the apples in a single layer in a vacuum bag with the lemon juice. Vacuum-seal the bag and liquid on high. Store overnight in the refrigerator.
- 50 g apple puree
- 50 g white chocolate, melted
- 145 g maltodextros
- Combine apple puree with melted white chocolate. Using a fork, stir in maltodextros to create crumbles.
Green Apple Sorbet
- 450 ml sorbet syrup
- Juice from 7 Granny Smith apples
- Juice from 1 lemon
- 6 g citric acid
- Combine all ingredients and spin in the ice cream machine.
Apple Meringue Chips
- 50 g egg whites
- 50 g granulated sugar
- 50 g confectioners’ sugar
- 25 g apple powder
- Whip the egg whites at medium speed until a doubled in volume. Add granulated sugar slowly, and continue whipping to stiff peaks.
- Fold in confectioners’ sugar and apple powder slowly. Spread the meringue very thinly on a Silpat and bake at 200˚F for about 50 minutes. Keep in airtight container for service.
- 200 g granulated sugar
- 75 g all-purpose flour
- 100 g orange juice
- ¼ tsp ground ginger
- 113 g unsalted butter, melted
- Combine sugar, flour, orange juice and ground ginger in a small mixing bowl. Pour in melted butter slowly, mixing until blended. Let it set for 1 hour in the refrigerator.
- Spread the batter thinly onto a Silpat and bake at 325˚F until golden brown.
- Remove from the oven and let it cool down for a couple of minutes. Using a 2” cutter, cut out tuiles carefully. Keep them in an airtight container for plating.
- 150 g fresh ginger
- 100 g water
- 100 g granulated sugar, plus more for coating ginger
- Peel and slice the ginger into julienne and place into a small saucepan. Add the water and sugar and bring it to a boil. Simmer and keep cooking until the ginger is transparent.
- Strain and toss the ginger into granulated sugar. Keep in dehydrator for a few hours.
- Edible flowers
- Place Praline Cremeux on the left side of the plate.
- Using 2” cutter, cut out the layer cake and place in the center of the plate.
- Scatter Compressed Apple on the plate and on top of the cake. Top it with a Ginger Tuile.
Place Apple Meringue Chips next to Compressed Apple and place a quenelle of Green Apple Sorbet on the right side. Garnish with Candied Ginger and edible flowers.
Photo credit: Brett Pinsent
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