Easiest Way to Prepare Any-night-of-the-week Gâteau pommes et spéculoos

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Quick Gâteau pommes et spéculoos. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Gâteau pommes et spéculoos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gâteau pommes et spéculoos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gâteau pommes et spéculoos is 12 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gâteau pommes et spéculoos estimated approx 25 mn.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Gâteau pommes et spéculoos using 19 ingredients and 7 steps. Here is how you cook that.

un gâteau facile à réaliser à base de génoise. Les explications sont longues mais le gâteau est simple à réaliser

Ingredients and spices that need to be Make ready to make Gâteau pommes et spéculoos:

1. la génoise (à faire 2 fois) dose pour une génoise
2. 4 oeufs
3. 100 g sucre
4. 100 g farine
5. 2 g levure
6. colorant vert
7. 6 spéculoos de 6g chacun
8. Crémeux spéculoos
9. 400 g mascarpone
10. 400 g fromage blanc 20%
11. 4 feuilles de gélatine
12. 40 g sucre
13. 130 g pâte de spéculoos
14. pommes
15. 400 g pommes épluchées
16. 4 cas cassonade
17. 40 g beurre
18. montage
19. 20 cl jus de pommes

Steps to make to make Gâteau pommes et spéculoos

1. LA GENOISE Dans le bol du I-COOK’IN mettre le fouet. Ajouter les oeufs et le sucre. Battre durant 5 mn à 40° vitesse 5. Retirer le bouchon et battre à nouveau 2mn vitesse 3. Ajouter la farine et la levure et mélanger 15sec vitesse 3 (sans le bouchon). Récupérer un peu de pâte et ajouter du colorant vert. Bien mélanger et incruster le tapis relief avec cette pâte. Mettre au congélateur 10mn.
2. Déposer le tapis relief avec le cadre sur une grille perforée ainsi que le petit flexipan plat. Répartir la pâte entre les deux. Déposer sur chaque 3 spéculoos grossièrement émiettés. Mettre au four th 180° durant 14 mn Attendre quelques minutes avant de démouler.
3. Refaire une autre génoise, et verser celle-ci dans le grand flexipan plat. Répartir les 6 spéculoos émiettés et mettre au four th 180° durant 14 mn. Attendre quelques minutes avant de démouler et réserver. Utiliser le cadre pour découper un rectangle de génoise.
4. LES POMMES Dans une poêle faire fondre le beurre, puis ajouter les pommes. Saupoudrer de sucre et mélanger pour caraméliser. Laisser refroidir.
5. CREMEUX SPECULOOS Réhydrater la gélatine dans de l’eau froide. Mélanger au fouet la mascarpone, le fromage blanc et le sucre. Faire légèrement chauffer la pâte de spéculoos et l’ajouter au mélange tout en continuant de fouetter. Essorer la gélatine et la faire fondre avec 1 cas d’eau au micro-onde. Ajouter à la préparation et fouetter à nouveau. Réserver.
6. MONTAGE Déposer le cadre sur le plat de service. Déposer du rhodoïd sur les contours pour un démoulage plus facile. Déposer sur le fond un rectangle de génoise et l’imbiber de jus de pommes à l’aide d’un pinceau. Déposer le crémeux spéculoos, puis des pommes. Ajouter un nouveau rectangle de génoise. Imbiber de jus de pommes. Déposer du crémeux et des pommes. Terminer par le génoise colorée et l’imbiber de jus de pommes. Mettre au frigo durant une nuit. Démouler, décorer et déguster !
7. Bon appétit !

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