Apple Sottosopra

by rebecca deangelis


Preheat your oven to 345F.


Peel and core the apples and slice them 1/2-inch thick. Toss with brown sugar and lemon juice. Heat the butter and heavy cream in a large skillet over medium-high heat. Add the apples and cook, stirring, until tender, about 10 minutes. Stir in the cinnamon, ginger and salt; turn of the heat and set aside to cool.


Crack eggs into the bowl of a KitchenAid mixer, then beat the eggs using the paddle attachment on medium speed. Add sugar and vanilla powder. Mix until the mixture has tripled in volume. 


In the meantime, melt your butter then set aside to cool.


Once the egg and sugar mixture has tripled in volume, add melted butter slowly down the side of the bowl while the mixer is running. Let it mix together for a minute and then turn off your mixer.


Add the All Purpose flour and salt and mix slowly to combine. The mixture will look like a runny batter. Once it is done, let chill in the refrigerator for 2 hours. You can make this the day before to save time.


Using a small silicon mold or mini cast iron skillet, add a knob of butter to each vessel and place your apples in a row. Make sure not to overfill the mold as you will need room for the dough. Take chilled dough which should now be stiffened, and add dough (for a 5 ounce mold, use 2 ½ ounces of dough) on top of the apples. Add some sugar in the raw to sprinkle on top and put it in your oven for 15-20 minutes or until golden brown.


Once done, let cool. Serve in the skillet or, if your used a silicon mold, invert the cake and plate it upside down to showcase the apples.