Parisian Spring desserts

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* Exported from MasterCook *

 

Gateau aux Pommes de la Femme de Pommes ( Marche Saxe Breteil, Paris )

 

Recipe By : Evelyne Nochet, Paris

Serving Size : 8 Preparation Time :0:00

Categories : Desserts French

 

 

 

Amount Measure Ingredient -- Preparation Method

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FOR THE CAKE

2 ounces unsalted butter -- ( for preparing the pan )

2 1/2 ounces flour

2 ounces sugar

1 tablespoon baking powder

1/8 teaspoon fine sea salt

1/2 teaspoon vanilla

2 large eggs -- lightly beaten

2 tablespoons vegetable oil

3 ounces milk

4 baking apples -- ( about 2 pounds) cored and cut

into 1/16's

FOR THE TOPPING

1 large egg -- lightly beaten

1 1/2 ouncs unsalted butter -- melted

 

Butter a 9 " springform pan and set it aside. Preheat the oven to 400

degrees F / 200 degrees C

 

In a large bowl, combine the flour, sugar, baking powder and salt and stir

to blend. Add the vanilla, eggs, oil and milk and stir until well blended.

Add the apples and stir to throughly coat the apples with the batter

 

Spoon the mixture into the prepared baking pan. Place the cake in the

center of the oven and bake until fairly firm and golden, about 25 minutes.

 

Meanwhile, in a small bowl, combine the sugar, egg and butter for the

topping and stir to blend. Set aside.

 

Once the cake has baked for 25 minutes, remove it from the oven and pour the

topping mixture over the cake. Return the cake to the oven and bake until

the top is a deep golden brown, and the cake feels quite firm when pressed

with a fingertip--about 10 " ( for a total baking time of about 35 minutes )

 

Remove the cake from the oven to cool. After another 10 " , run a knife along

the sides of the pan, then release and remove the sprinform frame, leaving

the cake on the pan base. Serve at room temperature, cutting into thin

wedges. Garnish with vanilla ice cream or yougurt if desired.

 

 

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Per Serving (excluding unknown items): 326 Calories; 28g Fat (77.5% calories

from fat); 4g Protein; 15g Carbohydrate; trace Dietary Fiber; 134mg

Cholesterol; 212mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0

Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : This title means...The Apple Lady's cake ( market of Saxe Breteil,

my local street market ) I have adapted translated parts of this recipe and

changed Metric to US measures. The apple vendor's name is Evelyne Nochet.

This is the lady who when I buy apples, asks me when I want to eat them.

When I answer tomorrow, she asks " morning or evening? "

 

 

* Exported from MasterCook *

 

Sweet Crepes with Confiture ( Jam )

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Desserts French

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups milk (do not use low-fat or nonfat)

2 large eggs

1/2 cup club soda

1/4 cup sugar

1 tablespoon dark rum

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups all purpose flour

1/4 cup unsalted butter -- (1/2 stick) melted,

slightly cooled

1 tablespoon grated lemon or orange peel

Vegetable oil

1 cup cherry, strawberry or apricot jam, or

orange marmalade

Powdered sugar

 

 

Combine milk, eggs, club soda, sugar, dark rum, vanilla extract and salt in

large bowl. Whisk until sugar dissolves. Gradually sift in flour, whisking

until blended. Stir in melted butter and lemon peel.

 

Preheat oven to 250°F. Brush 6- to 7-inch-diameter crêpe pan lightly with

vegetable oil and heat over medium-high heat. Pour scant 1/4 cup batter into

pan, tilting to coat bottom thinly; return any excess batter to bowl. Cook

until crêpe is brown, about 2 minutes. Carefully turn over and cook until

crêpe is light brown in spots, about 30 seconds. Transfer crêpe to baking

sheet. Place in oven. Repeat with remaining batter, lightly brushing pan

with vegetable oil before pouring in batter for each crêpe.

 

Spread 1 tablespoon jam over each crêpe; fold crêpe in half, then fold in

half again, forming triangle. Sprinkle with powdered sugar and serve warm.

 

 

Source:

" Bon Appétit "

 

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