Apple and Caramelized Walnut Cake

Ingredients

6 servings

• 25 Bonne Maman® Speculoos Ladyfingers
• 650 g applesauce
• 3 egg whites
• 20 cl heavy whipping cream
• 50 g caster sugar
• 4 g agar-agar
• 3 apples
• 10 g butter
• 100 g walnuts
• 100 g sugar
• 10 g butter

Steps

1. 1

   Arrange the ladyfinger biscuits at the bottom of the ring mold and along the sides.

2. 2

   Beat the egg whites until stiff.

3. 3

   Whip the heavy cream into chantilly, adding the powdered sugar at the end.

4. 4

   In a small saucepan, mix the agar-agar with 200g of applesauce and bring to a simmer for 1 minute while stirring. If the applesauce is very thick, add a little water to make it more liquid. Off the heat, mix in the rest of the applesauce, then gently fold in the whipped cream and then the stiff egg whites.

5. 5

   Pour half of the apple mousse over the biscuits. Add a layer of biscuits, then pour the second half of the mousse. Place in the refrigerator for at least 4 hours.

6. 6

   Peel the apples, remove the cores, and cut them into slices. Cook them over very low heat, covered, in a pan with butter for 15 minutes. For the caramelized walnuts: pour the sugar, butter, and walnuts into a saucepan over low heat and let melt, stirring to coat the walnuts. Pour onto parchment paper.

7. 7

   When ready to serve, unmold the cake and top with the cooled apples and crushed caramelized walnuts.