{"id":232732,"date":"2011-05-10T17:28:00","date_gmt":"2011-05-10T15:28:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/apple-florentine-pie"},"modified":"2011-05-10T17:28:00","modified_gmt":"2011-05-10T15:28:00","slug":"apple-florentine-pie","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/apple-florentine-pie\/","title":{"rendered":"Apple Florentine Pie"},"content":{"rendered":"
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\nI tasted this cake in Munich and I tried to find the same taste by developing this recipe. It can be made in any size and thickness. I really like the rustic feel of it, with the apple and raisin interior in an almond cream, and the almond top (the same recipe as my almond crispies ). A really easy recipe to make. <\/div>\n

\n<\/a><\/a><\/p>\n

Recipe of the “Florentine apple pie”:<\/p>\n

Dough:<\/span><\/b>
\n-210g of flour<\/span><\/b>
\n-125g of soft butter<\/span><\/b>
\n-35g icing sugar<\/span><\/b>
\n-25g of almond powder<\/span><\/b>
\n-50g beaten egg<\/span><\/b>
\n-vanilla powder<\/span><\/b>
\n
\n<\/span><\/b>
\nApple filling:<\/span><\/b>
\n-200g of full cream<\/span><\/b>
\n-150g of sugar<\/span><\/b>
\n-150g almond powder<\/span><\/b>
\n-2 large eggs<\/span><\/b>
\n-1\/2 small glass of calvados (3-4cl)<\/span><\/b>
\n-6 apples<\/span><\/b>
\n-50g of butter<\/span><\/b>
\n-80g golden grapes<\/span><\/b>
\n
\n<\/span><\/b>
\nAlmond blanket:<\/span><\/b>
\n-125g slivered almonds<\/b><\/span>
\n-25g unsalted butter<\/b><\/span>
\n-20g of salted butter<\/b><\/span>
\n-100g of full cream<\/b><\/span>
\n-50g of sugar<\/b><\/span>
\n-50g of honey<\/b><\/span><\/b><\/span>
\n<\/span>
\n<\/span><\/i><\/span><\/p>\n

\nPrepare the sweet pastry. Put all the ingredients except the egg in a bowl or in the bowl of the food processor.<\/span><\/i><\/div>\n

\n<\/i><\/span><\/p>\n

\n<\/a><\/span><\/i><\/div>\n
\n
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\nBeat with the food processor (it’s the K) until the butter is incorporated. <\/span><\/i><\/div>\n
\n
\n<\/span><\/i><\/div>\n
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\n
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\nAdd the beaten egg at this point.<\/span><\/i><\/div>\n
\n
\n<\/span><\/i><\/div>\n
\n<\/a><\/span><\/i><\/div>\n
\n
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\nSwitch on just to incorporate the beaten egg but no more!<\/span><\/i><\/div>\n
\n
\n<\/span><\/i><\/div>\n
\n<\/a><\/span><\/i><\/div>\n
\n
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\nPut the dough on parchment paper.<\/span><\/i><\/div>\n
\n
\n<\/span><\/i><\/div>\n
\n<\/a><\/span><\/i><\/div>\n
\n
\n<\/span><\/i><\/div>\n
\nPut another sheet on the dough and roll out with a rolling pin to a thickness of about 2-3mm. This way, no extra flour is added and the work surface and rolling pin stay clean.<\/span><\/i><\/div>\n
\n
\n<\/span><\/i><\/div>\n
\n<\/a><\/span><\/i><\/div>\n
\n
\n<\/span><\/i><\/div>\n
\nPlace a mousse circle (22X5cm) on a baking sheet lined with parchment paper. Take good care of  make a right angle in the angle of the circle with the plate.<\/span><\/i><\/div>\n
\n
\n<\/span><\/i><\/div>\n
\n<\/span><\/i><\/div>\n
\n
\n<\/span><\/i><\/div>\n
\nCut off excess dough and prick bottom with a fork. <\/span><\/i><\/div>\n
\n
\n<\/span><\/i><\/div>\n
\n<\/a><\/span><\/span><\/i><\/div>\n


\nPeel the apples and cut them into pieces. Put them to cook in a large frying pan with the 50g of butter (from the apple filling).<\/span><\/i>
\n
\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd the grapes and a little water to cook everything well. The apples should be soft. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPreheat the oven to 180\u00b0C.<\/i><\/div>\n
\nPrepare the filling by putting the eggs, cream, sugar, almond powder and vanilla powder in a container. <\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nMix well and add the calvados. <\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n

<\/p>\n

\nAdd apples and mix well. <\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPut the filling on the pastry base. <\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nBake at 180\u00b0C for 35 minutes. The top of the cake should be golden. Increase the oven to 200\u00b0C.<\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPrepare the almond blanket. Put the butter, cream, sugar and honey in a saucepan. <\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
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\nLet boil over moderate heat. <\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
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\nLet the cream caramelize. We must obtain an amber caramel. <\/i><\/div>\n
\n
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\n
\n<\/i><\/div>\n
\nAdd the slivered almonds and mix well. <\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nSpoon a few tablespoons over the top of the cake. You don’t have to put everything in because it could be a lot. In this case, you can prepare almond crisps by putting the remaining dough in silicone moulds! See the recipe for “almond crisps” by clicking here<\/a>!<\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nSpread the caramel on top of the cake with a tablespoon and smooth it with the back of the spoon!<\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nBake again, this time at 200\u00b0C, until the top is golden brown (8-10 minutes). <\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nLet cool on a rack and gently remove from the pan. <\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n

<\/p>\n

\nEnjoy warm with a scoop of vanilla ice cream! <\/i><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
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\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

I tasted this cake in Munich and I tried to find the same taste by developing this recipe. It can be made in any size and thickness. I really like…<\/p>\n","protected":false},"author":1,"featured_media":51555,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-232732","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/232732","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=232732"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/232732\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51555"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=232732"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=232732"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=232732"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}