Biancaneve 2.0 Apple Tart by @cakeofgina_

30 min

8 servings

🌾

450 g

Flour 00

🧈

190 g

Butter

🥚

80 g

Egg whites

🍬

190 g

Icing sugar

🍋

Lemon zest

🧂

Salt

🌰

Almond frangipane

🍎

500 g

Apples

🍋

Lemon juice

🍬

4 tbsp + 50 g

Sugar

🍦

Vanilla

💧

1

Water

🥛

300 ml

Fresh cream

🍮

6 g

Gelatine sheets

🫙

1 packet

Saffron

🍞

Shortcrust pastry

🍷

Alchermes

  1. Work
    • Butter
    • Sugar
    • Egg whites

    Work the butter and sugar together, then add the egg whites and finally the flour and salt.

  2. Roll

    Roll out the dough between two sheets of baking paper to 3mm and leave in the fridge for two hours.

  3. Line

    Line the 24cm ring with the dough and place in the freezer for 2 hours.

  4. Spread
    • Almond frangipane

    Spread a layer of almond frangipane over the base.

  5. Bake

    Bake for 25/30 minutes at 165 degrees.

  6. Dice
    • Apples
    • Lemon juice
    • Sugar

    Dice 500g of apples and cook for 10 minutes with lemon juice, 3 tablespoons of sugar, vanilla and a glass of water, until softened.

  7. Spread

    Spread the compote over the frangipane once it has cooled.

  8. Heat
    • Fresh cream
    • Sugar
    • Saffron

    Heat the cream with the sugar and add the saffron.

  9. Add
    • Gelatine sheets

    Add the rehydrated gelatine.

  10. Rest

    Let it rest 12 hours in the fridge, like a namelaka.

  11. Whip

    Whip with a whisk for about 5 minutes.

  12. Decorate

    Decorate the cake and leave it in the fridge.

  13. Step
    • Alchermes
    • Water
    • Sugar

    Make a light syrup of half Alchermes and half water with a tablespoon of sugar.

  14. Heat
    • Apples

    Heat the syrup and dip the apple slices in it for two minutes.

  15. Decorate

    Decorate.

Biancaneve 2.0 Apple Tart by @cakeofgina_

30 min

8 servings

🌾

450 g

Flour 00

🧈

190 g

Butter

🥚

80 g

Egg whites

🍬

190 g

Icing sugar

🍋

Lemon zest

🧂

Salt

🌰

Almond frangipane

🍎

500 g

Apples

🍋

Lemon juice

🍬

4 tbsp + 50 g

Sugar

🍦

Vanilla

💧

1

Water

🥛

300 ml

Fresh cream

🍮

6 g

Gelatine sheets

🫙

1 packet

Saffron

🍞

Shortcrust pastry

🍷

Alchermes

Preparation Steps

  1. Step 1/15

    Work the butter and sugar together, then add the egg whites and finally the flour and salt.

    🧈Butter
    🍬Sugar
    🥚Egg whites
    🌾Flour 00
    🧂Salt
    🥣Mixing bowl

  2. Step 2/15

    Roll out the dough between two sheets of baking paper to 3mm and leave in the fridge for two hours.

    🥖Rolling pin
    📜Baking paper

  3. Step 3/15

    Line the 24cm ring with the dough and place in the freezer for 2 hours.

    Tart ring (24cm)

  4. Step 4/15

    Spread a layer of almond frangipane over the base.

    🌰Almond frangipane

  5. Step 5/15

    Bake for 25/30 minutes at 165 degrees.

  6. Step 6/15

    Dice 500g of apples and cook for 10 minutes with lemon juice, 3 tablespoons of sugar, vanilla and a glass of water, until softened.

    🍎Apples
    🍋Lemon juice
    🍬Sugar
    🍦Vanilla
    💧Water
    🍲Saucepan

  7. Step 7/15

    Spread the compote over the frangipane once it has cooled.

  8. Step 8/15

    Heat the cream with the sugar and add the saffron.

    🥛Fresh cream
    🍬Sugar
    🫙Saffron
    🍲Saucepan

  9. Step 9/15

    Add the rehydrated gelatine.

    🍮Gelatine sheets

  10. Step 10/15

    Let it rest 12 hours in the fridge, like a namelaka.

  11. Step 11/15

    Whip with a whisk for about 5 minutes.

    🥄Whisk

  12. Step 12/15

    Decorate the cake and leave it in the fridge.

  13. Step 13/15

    Make a light syrup of half Alchermes and half water with a tablespoon of sugar.

    🍷Alchermes
    💧Water
    🍬Sugar
    🍲Saucepan

  14. Step 14/15

    Heat the syrup and dip the apple slices in it for two minutes.

    🍎Apples
    🍲Saucepan

  15. Step 15/15

    Decorate.

Composition

Ingredients

Types

Grains, Dairy, Eggs, Sugar, Fruit, Spices, Dessert, Nuts, Liquid, Additives, Baked Goods, Liqueur

Ingredients

Flour 00, Butter, Egg whites, Icing sugar, Lemon zest, Salt, Almond frangipane, Apples, Lemon juice, Sugar, Vanilla, Water, Fresh cream, Gelatine sheets, Saffron, Shortcrust pastry, Alchermes

Notes

Flour 00 (for the egg white shortcrust base), Butter (soft), Lemon zest (amount not given), Salt (a pinch), Almond frangipane (recipe referenced on the author's blog, no amount given), Apples (diced, for the compote, sliced, for decoration, dipped in the Alchermes syrup), Sugar (for the compote, for the saffron cream), Vanilla (for the compote, amount not given), Water (one glass, for the compote, half of the syrup for the apple slices), Fresh cream (for the saffron cream), Gelatine sheets (130 bloom), Saffron (alternative: vanilla), Shortcrust pastry (classic, more crumbly, used for the insert), Alchermes (half of the syrup for the apple slices)

Allergens

Gluten, Milk, Eggs, Tree nuts

Dietetics

Dietary regimen

Low-Sodium

Calories

420 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 45g, Fat: 24g, Fiber: 2g, Sugars: 28g

Nutritional Information

Minerals

Calcium: 60mg, Iron: 1.2mg, Potassium: 150mg, Sodium: 90mg

Vitamins

Vitamin A: 180mcg, Vitamin C: 4mg, Vitamin D: 0.3mcg

Preparation

Time Information

Cooking

30 minutes

Overall

30 minutes

Difficulty

Level

Expert (4/4)

Steps

15 steps

Equipments

Utensils

Whisk, Rolling pin, Baking paper, Tart ring (24cm), Saucepan, Mixing bowl

Appliances

Oven, Freezer, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Special Occasion, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Flaky, Creamy, Smooth, Crumbly

Flavors

Sweet, Citrus, Spiced, Saffron

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (covered,due to fresh cream saffron mousse and egg-based shortcrust), freezer : 1 month (best frozen without the saffron cream topping,wrap tightly)