Apple, nut and mascarpone cake
The PGI Savoie apples : Savoie apples and pears were the first pome fruits to obtain PGI status. Environmental factors specific to the mountain environment, such as altitude, significant tem-perature variations, and soils rich in mineral salts, give them their unique and tasty characteristics.
For the dough:
- 4 eggs
- 150g soft brown sugar
- 250g mascarpone
- 200g flour
- 2 PGI Savoie Apples
- 1 packet baking powder
- 1/2 tsp cinnamon
- 1 tbsp hazelnut paste
- 1 pinch fine sea salt
For the topping:
- 50g hazelnuts
- 1 to 2 PGI Savoie Apples
- 10g soft brown sugar
- Butter for the mould
Cut 2 apples into cubes. Set aside.
Preheat the oven to 170°C (340°F).
Beat the eggs with the sugar, mix in the mascarpone, then add the flour and the sifted yeast.
Add the sea salt, hazelnut paste, and cinnamon. Mix again.
Add the apple cubes to the mixture then pour everything into a rectangular cake pan, previously buttered and lined.
Lay strips of apple on top. Add a few crushed hazelnuts.
Sprinkle with brown sugar and cook for 45min (check cooking with the tip of a knife and prolong if necessary).
Let it cool several minutes before removing it from the mould.
Recipe made by Stéphanie Iguna (Stephatable) with PGI Savoie Apples selected by Guillaume from Sherpa Montchavin.