Cinnamon-Spiced Jaconde Biscuit
BRANDIED CARAMELIZED APPLES:
- 3/4 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 1/2 cup brown sugar
- 1/2 cup (1 stick) butter
- 4 cups cubed Granny Smith apples
- 1 tablespoon brandy
- 1 teaspoon ground cinnamon
- 23 ounces whole eggs
- 17 ounces almond flour
- 17 ounces confectioners' sugar
- 5 ounces cake flour, sifted
- 4 ounces melted butter, cooled
- 16 ounces egg whites
- 3 ounces granulated sugar
- 1 ounce egg white powder
APPLE CIDER GELEE:
- 1/2 ounce gelatin sheets
- 26 ounces apple cider
- 8 ounces granulated sugar
- 3 Fuji apples, peeled and cored
- 1 cup heavy cream
- 1/2 cup egg yolks
- 1/4 cup granulated sugar
- 3 tablespoons apple compound
Special equipment: a full-size (18-by-26-by-1-inch) sheet pan; a piping bag fitted with a star tip; a 2-inch round cutter; small, rectangular candy molds
For the cream: In a blender, puree the cranberries until completely smooth. Place the cream in a pot and bring to a light boil. Add the cranberry puree, then pour the hot cream mixture over the chocolate and mix until smooth. Strain through a fine mesh sieve and rest overnight in the refrigerator.
In a stand mixer fitted with the whisk attachment, whip the Parisian cream until soft peaks form. Transfer the cream to a piping bag fitted with a star tip.
For the apples: Heat the granulated sugar in a pan with the vanilla seeds until caramelized and light amber. Add the brown sugar and cook until it all melts. Deglaze the pan with the butter. Add the apples and cook for 3 minutes. Add the brandy and cinnamon, and marinate overnight in the refrigerator.
For the cake: Preheat the oven to 500 degrees F. Whisk the eggs, almond flour, and confectioners' sugar together. Fold in the cake flour and butter. Whip the egg whites, granulated sugar and egg white powder to form soft peaks. Fold the egg whites into the batter. Pour the batter into a full-size sheet pan and bake until light brown, about 7 minutes.
Cool the cake and then cut out rounds with a 2-inch round cutter, about 72 total rounds.
For the gelee: Soak the gelatin in cold water until completely soft, about 5 minutes. In a small saucepot, warm the apple cider and granulated sugar until a candy thermometer inserted in the mixture reads 110 degrees F. Add the gelatin and remove from the heat. Mix it all together and pour into small, rectangular candy molds, then chill in the refrigerator until firm, 20 minutes.
For the foam: Puree the apples in a food processor and set aside. In a small saucepot set over medium-high heat, bring the heavy cream to a boil. In a small mixing bowl, add the egg yolks and granulated sugar, and mix together. When the heavy cream comes to a boil, immediately remove from the heat and pour half into the yolk mixture. Whisk the egg yolk mixture and return the saucepot to the stovetop. Bring the cream back to a boil and whisk in the tempered yolk mixture. Cook until the mixture starts to thicken, then remove from the heat. Pour the mixture into a small mixing bowl and add the pureed apples and the apple compound. Refrigerate until completely cool, 20 minutes. Puree with an immersion blender to make the foam.
To assemble, pipe a layer of Parisian cream on a cake round, then top with another piece of cake and another layer of cream. Finish with a final layer of cake and top with some caramelized apples. Repeat for the remaining pieces of cake and cream. Serve each with a piece of gelee and some foam.