Apple Gateau With Anne
- 1 Tbsp. unsalted butter - (to 2 tbspns) melted
- 2 x oranges
- 6 lrg sugar cubes
- 6 1/2 lb tart apples, such as Granny Smith peeled, cored, and halved
- 3/4 c. mascarpone cheese
- 3/4 c. plain yogurt
- 1 c. sugar
- 2 tsp freshly-squeezed lemon juice
- 1/2 c. salted butter - (1 stick)
- 3/4 c. heavy cream
- 1 pch salt
- Heat oven to 175 degrees. Generously butter a 1 1/2- qt tall souffle dish and a wide strip of parchment paper to create a collar extending at least 3 inches above the rim of the dish. Press the collar, buttered-side inward, against the inside of the dish. Refrigeratetill butter is set and the paper sticks to the dish.
- To extract the zest from the skins of the oranges, rub them with the sugar cubes so which the cubes soften and turn bright orange. Wrap the sugar cubes in plastic wrap, and crush them with a rolling pin.
- Set an apple half, cut-side down, on a board and cut it crosswise into the thinnest possible slices, about 1/8-inch thick. Alternately, slice apple halves using a mandoline. Sprinkle bottom of souffle dish with sugar. Arrange a layer of apple slices in a floral pattern in the bottom of the souffle dish. Top this first layer of apple with more apples slices arranged across the others like ripples in a pond. (This crossed pattern of slices ensures which the cake holds together when unmolded.) Sprinkle the second layer with the crushed orange sugar. Continue filling the souffle dish till the apples, held in place by the paper collar, extended at least 3 inches above the rim. (They will shrink down into the souffle dish during baking.) Cover them with a round of parchment paper. Top with a small stack of plates slightly smaller than the souffle dish to seal and weigh down apples.
- Bake till apples are much reduced and meltingly soft when pierced with a skewer, 12 to 14 hrs. Tear off the top of the paper collar, and let the cake cold to room temperature.
- For the Caramel Salt Butter Sauce: In a medium heavy-bottomed saucepan, heat sugar, lemon juice, and 1/2 c. water over low heat till the sugar dissolves. Bring the syrup to a boil, and continue to boil without stirring till it begins to turn golden brown around the edges. It is important not to stir, as the syrup may crystallize.
- Meanwhile, combine butter and heavy cream in a small saucepan. Heat till the butter melts. When the syrup begins to color, lower the heat a bit, and continue boiling to a deep-golden brown color. It will darken rapidly. Remove the pan from the heat, and let it cold for 30 seconds.
- Add in the butter and cream, being careful as the syrup will bubble up in the pan. Place pan back over heat, stirring till the caramel is completely dissolved. Let the sauce cold, taste, and add in a healthy pinch of salt, if necessary. Serve warm or possibly chilled.
- Combine mascarpone and yogurt in a small bowl. Unmold cake onto a hot platter. The top should be lightly caramelized with a little syrupy juice running down the sides. Serve hot, with caramel sauce and mascarpone-yogurt combination.
- This recipe yields 6 servings.
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