This is not a pie, its a no-bake cake.
This is the kind of cake or dessert, you’ll get at your grandmother after a heavy dinner with potatoes and gravy. Or you’ll get it at afternoon coffee, just a couple of hours before dinner.
Normally it’s made with applesauce and caramelized breadcrumbs and whipped cream on top.
In my family, my dad wanted the “cake” to sit a while before serving, but I loved the heat and crispyness of the caramelizating. My poor mom couldn’t please us both.
I had this cake made with with French praline, at my friends house. The cake get the crunch and texture I longed for in my moms soaky cake. I have to accredit the danish Pastry Chef Mette Blomsterberg for this lovely cake.
Serves 5-6 people.
- 6-8 apples (Pink Lady)
- 100 g sugar (depending on how sweet you want the Apple Sauce)
- 1 teaspoon vanilla paste
- 1 dl water
- 50 g sugar
- 100 g almonds/hazelnuts
- heavy whipping cream
Peel and core the apples and cut them in small pieces. Cook the apples with the sugar, water and vanilla paste, until they are very soft. Cool the Apple sauce in the refrigerator.
Using Almonds you have to blanch them. Boil the almonds for a minute or two. Strain the almonds and rinse with cold water. Rub the skin of the almonds and the are ready for use.
Using Hazelnuts: roast the nuts in the oven for about 10 minutes at 400°F (200°C). Cool the nuts. Rub the nuts in your hand or with a clean towel to release the skin from the nuts.
Melt the sugar in a sauté pan until it's golden brown. Add the nuts to the melted sugar and roast them for a few minutes.
Pour the caramel into some parchment paper and let it cool. Try not to taste it - it's sooooo goooood.
Blend the cold and roughly chopped caramel/praline in a food processor, or chop it really fine by hand.
Whip the heavy whipping cream (do not ad any sugar)
Layer the apple sauce and the praline in small martini glass. Put in several layers. Put whipped cream on top.