Click on the image, above to submit to Pinterest.
Le Vitréais, le gâteau aux pommes de Vitré (Vitré Apple Cake)
Le Vitréais, le gâteau aux pommes de Vitré (Vitré Apple Cake) is a traditional French recipe (from Brittany) for a classic cake made from two almond biscuit rounds bound with an apple caramel filling served topped with meringue and slivered almonds. The full recipe is presented here and I hope you enjoy this classic French version of: Vitré Apple Cake (Le Vitréais, le gâteau aux pommes de Vitré).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Baking RecipesCake RecipesFrench RecipesBreton Recipes
Vitréais is a traditional cake from Vitré in Ille-et-Vilaine: it’s formed from two round of almond biscuit with an apple and caramel filling that’s topped with meringue and slivered almonds that’s warmed under a grill.
Ingredients:
For the biscuit:
40g of ground almonds
40g of sugar
35g of flour
20g butter, melted and cooled
3 eggs
For the filling:
250g apples
50 g of sugar
50 g liquid crème fraiche
25g butter
For the topping:
20g of icing sugar
1 egg white
Slivered almonds
Method:
Begin with the almond biscuit base: Pre-heat your oven to 180°C.
Separate two of the eggs, add the yolks to a mixing bowl and set the whites aside. Add 1 whole egg, 30g of the sugar and the ground almonds. Whisk everything to combine then sift over the flour and add the melted butter. Mix well to combine.
Place the two egg whites in a clean and dry bowl then beat with the remaining 10g sugar until stiff and glossy. Gently fold the egg whites into the other ingredients with a metal spoon.
Divide the batter between two lined springform cake tins (between 15 and 20cm in diameter). Sit these on a baking tray them place in the centre of your pre-heated oven. Bake for about 20 minutes, until golden then remove from the oven. Allow to cool in the tins for 10 minutes then carefully unmould and transfer to a wire rack to cool completely.
For the apple filling, peel the apples then slice into thin wedges. Place the sugar in a pan over medium heat. Cook, without stirring, until the sugar has melted. Now stir in the butter, followed by the crème fraiche which has been warmed in a microwave to make it liquid. Cook over medium heat for 10 minutes then take off the heat and set aside.
To assemble, take the first of the two biscuits and spread the apple pieces over the entire surface. Cover with the caramel then sit the second biscuit on top.
For the topping: beat together the egg white and the icing sugar in a bowl until it stands in soft peaks. Spread this mixture over the top of the second biscuit then scatter over the flaked almonds. Dust over a little icing sugar then place under a hot grill (broiler) for a few minutes so the meringue is browned.
Allow to cool before cutting and serving.
%20Recipe)