Spiced Apple Towers
- 4 None apples, peeled, scooped into balls with a melon baller
- 1 None lemon, juiced
- 2 cups apple juice
- 10 None saffron threads
- 1 None clove
- 1 None star anise
- 1 None cinnamon stick
- 1/2 cup granulated sugar + 4 tsp
- 3 tbsp butter
- 1 1/2 oz white chocolate
- 6 oz marzipan, grated
- 5 None eggs, separated
- 1/4 cup all-purpose flour
- 6 tsp orange marmalade
- 1/4 cup heavy cream, whipped
- None None gold sugar pearls, to decorate
- After you scoop the apple balls, place them in a bowl with the lemon juice and 4 cups water to prevent browning.
- To poach the apple balls, place the apple juice, saffron threads, clove, star anise, cinnamon stick and 4 tsp sugar in a saucepan. Using a slotted spoon, transfer the apple balls to the pan. Bring to a boil and simmer for 1 min. Remove the apples with a slotted spoon and allow to cool.
- Preheat the oven to 325u0b0F. Line the bottom of a 9 1/2 inch square springform pan with parchment paper. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water. In a mixer, beat the marzipan and 1/4 cup sugar then gradually beat in the egg yolks. Stir in the chocolate and butter. Gradually stir in the flour. In a separate bowl, whip the egg whites with 1/4 cup sugar to stiff peaks. Fold into the marzipan mixture. Place in the prepared pan and smooth out. Bake for 15-20 mins, until a skewer comes out clean. Allow to cool.
- Using a 2 inch diameter pastry cutter, cut 16 circles from the sponge cake. Spread 12 circles with the marmalade. Make 4 stacks of 3 coated circles topped with 1 uncoated one. Place 1 cake "tower" on 4 serving plates. Arrange the apple balls on top and around the tower. Spoon the whipped cream into a piping bag and pipe a swirl of cream on top. Decorate with sugar pearls.
apples, lemon, apple juice, threads, clove, anise, cinnamon stick, granulated sugar , butter, white chocolate, eggs, allpurpose, orange marmalade, heavy cream, gold sugar
Taken from recipes-plus.com/api/v2.0/recipes/16180 (may not work)