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I stumbled upon this apple and salted caramel log cake recipe while trying to blend my Brittany memories with Christmas traditions. The mix of crispy shortbread, soft apples, and silky caramel mousse works together to create flavor magic that takes me back to childhood treats. Every time I make it, my kitchen fills up with the warm smells of bubbling caramel and cooking apples.
A Delightful Log Cake With A Story
This dessert means a lot to me as it brings together all the treasures from Brittany. The iconic salted caramel pairs wonderfully with the tangy freshness of apples, while lime adds that unexpected zing that wakes up your taste buds. It's like taking your mouth on a journey that starts with crunchy shortbread and ends with smooth, gentle mousse.
What Makes The Ingredients Special
- For the Breton shortbread: 100g flour for base structure, 70g sugar for sweetness, ½ packet of baking powder for that perfect rise, a dash of salt to boost flavors, 90g of fantastic semi-salted Breton butter, and 2 egg yolks for richness.
- For our apple mixture: 4 beautiful fragrant apples, 3 packets of vanilla sugar to coat the fruit, juice from half a lime for tanginess, and that small splash of rum that changes everything.
- For the heavenly mousse: 200g sugar that will turn into our caramel, 50cl cream for an airy texture, 4 gelatin sheets to hold it together.
- The finishing touch: Golden caramelized apple chunks and that gold dust bringing holiday magic.
The Art Of Making It Come Together
- The Crunchy Shortbread Base
- I start by combining my dry stuff before adding egg yolks. The dough gets rolled into a nice rectangle that turns golden and aromatic after 18 minutes in the oven.
- The Caramelized Apples
- Meanwhile, my apples simmer in the pot with vanilla sugar and lime. The rum gives them that warm, spicy note that fills the whole kitchen with fragrance.
- The Smooth Mousse
- The tricky part is when the caramel slowly melts before meeting the warm cream. Gelatin binds everything together before I fold in whipped cream for that fluffy texture.
- Putting It All Together
- I love watching everything take shape in the mold: the silky mousse, the apple center, the shortbread crowning it all.
- Final Touches
- Unmolding is always magical, when the log cake finally reveals itself, ready for its final golden decorations.
My Helpful Tips
Over the years, I've picked up some handy tricks. A hair dryer has become my best friend for gentle unmolding. Sometimes I throw in some cinnamon with my apples when I feel like it, and I often make my log cake days ahead so I can relax during the holidays.
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Ways To Mix Things Up
When I want something different, I sometimes swap apples for juicy pears. For extra indulgence, I add a thin layer of praline that brings a lovely crunchy contrast. Candied fruits and caramelized hazelnuts also add a festive touch that makes everyone's eyes light up, both young and old.
Frequently Asked Questions
- → Can you make the log ahead?
- Yes! You can prep it days before and freeze it. Just move it to the fridge about 4 hours before serving.
- → How do you nail caramel?
- Keep an eye on the sugar color. Slowly add warm cream to avoid splattering. Aim for a golden-brown color, not too dark.
- → What apples work well?
- Choose apples like Golden or Pink Lady. Stay away from crumbly varieties that might fall apart.
- → Any tips to unmold it easily?
- Run hot water over the mold briefly, flip it onto a plate, and give it a light tap if needed.
- → Is gelatin a must?
- Yes, it keeps the caramel mousse firm. Without it, the mousse might not hold up well.