Juice of 1/2 lemon
110 g caster sugar
300 g sponge cake or pound cake
2 tbsps apple juice, Cognac or Armagnac
2 tsps icing sugar
225 g butter
110 g brown sugar
10 cl double cream
1 tsp Le Guérandais “fleur de sel” Guérande sea salt
2 egg yolks
100 g sugar
30 cl single cream
1 vanilla pod
Preparation time : 15 mins
Cooking time : 20-40 mins
Peel the apples, remove the core and cut into chunks. Sprinkle with lemon juice. Place in a saucepan with the caster sugar and cover with 7.5 cl water. Cook gently until the apple has softened. Shake the pan from time to time to prevent the apples from sticking to the bottom and to fluff them up a little. Leave to cool completely.
Prepare the caramel: melt the butter with the brown sugar and double cream on a gentle heat. Stir and leave to boil for 2 mins. The caramel should gradually thicken. Add the “fleur de sel” sea salt and leave to cool.
Prepare the custard: whisk the egg yolks with the sugar. In a small saucepan, gently heat the cream and vanilla pod until the mixture starts to simmer. Remove the vanilla pod and pour the cream into the egg and sugar mixture, whisking constantly. Pour the custard back into the saucepan and reduce until the sauce coats the back of a spoon. Strain and refrigerate.
Divide the sponge cake or pound cake between four glasses. Moisten with the apple juice, Cognac or Armagnac. Place a layer of apple on top of the cake, then a layer of caramel, followed by a layer of custard, finishing off with a layer of caramel. Sprinkle with icing sugar.
For a delicious variation replace the apples by pears cooked in a full-bodied red wine and Crème de Cassis (blackcurrant liqueur).