107. APPLE SPICE CAKE with CHEDDAR BACON CRUMBLE and MAPLE PECAN ICE CREAM

yields 8 servings


Apple filling:
8 Gala apples
½ cup sugar
2 cups cider
1 vanilla bean
2 cinnamon sticks

Cake:
2 cups cake flour
1 cup sugar
2 Tablespoons brown sugar
1 ½ teaspoons baking powder
1 Tablespoon cinnamon
1 vanilla bean
1 orange zest
Pinch fresh nutmeg
Pinch of salt
5 eggs
1 Tablespoon lavender honey
7 ounces melted butter

Streusel:
9 ounces butter
1 ¾ cups brown sugar
2 ½ cups cake flour
1 cup almond flour
1 Tablespoon cinnamon

Pecan pralines:
1 pound pecans
½ cup water
1 ¾ cups sugar
1 teaspoon of cinnamon

Ice cream:
5 cups maple syrup
1 quart cream
2 quarts milk
20 yolks
½ cup trimoline

Garnish:
1/2 cup grated cheddar cheese
2 slices thick-cut bacon, roasted crisp and crumbled
Maple syrup

For apple filling: Cut the apples into a ½-inch dice and let rest unwrapped in the refrigerator overnight to partially dehydrate. The next day, combine the apples with sugar, cider, vanilla bean and cinnamon sticks and arrange in a roasting pan. Cover with foil and roast at 350°F until the apples are soft and tender but not falling apart.

For cake: In a large bowl, mix all the dry ingredients together. Add the eggs and honey, and slowly add the butter to incorporate. Pour batter into a half sheet pan and let rest overnight. The following day, preheat oven to 350°F and bake until cake springs back lightly when touched, about 10 minutes. Cool completely and then cut cake into discs using a 3-inch cookie cutter.

For streusel: In an electric stand mixer fitted with the paddle attachment, mix all ingredients together until large chunks form. Spread out streusel in a half sheet pan, cover with plastic wrap and let rest in the freezer overnight. The following day, preheat oven to 325°F and bake until golden brown, about 10 minutes.

For the pecan pralines: Place the pecans, water and sugar in a large pot and let mixture come to a boil, stirring occasionally. Continue to stir vigorously as water evaporates and crystals of sugar begin to form. When the crystals start to melt to caramel remove from heat, stir in the cinnamon and pour out onto a baking pan to cool. Chop pralines into bits and store in an airtight container.

For ice cream: Reduce the maple syrup by half in a large, heavy-bottomed saucepot over medium heat. Deglaze with the cream. Add the milk and bring back to a boil. In a large bowl, whisk egg yolks and trimoline. Pour some of the hot cream mixture into the eggs, whisking constantly to combine. Place tempered eggs into the remaining hot cream mixture, whisking constantly until mixture coast the back of a wooden spoon. Strain custard through a fine mesh strainer and chill overnight. Process in an ice cream maker according to manufacturer’s instructions. Stir in pecan pralines into the freshly run ice cream and reserve in the freezer.

To assemble: Place a piece of cake into the bottom of a 3-inch ring mold. Top with some of the apple filling and press to remove the liquid until you have a nice, compact mold. Top with some streusel and grated cheddar cheese. Place in a 350°F oven to melt the cheese and heat through. Unmold onto a plate. Garnish each plate with a scoop of maple ice cream, a drizzle of maple syrup, and bits of crumbled bacon.


courtesy of: Chef Nicole Kaplan, Eleven Madison Park, New York, New York