The Catalan TableIngredients
Servings:
4
Ingredients
- 100 gflour
- 4 egg
- 75 gwhite sugar
- 650 gapples
- 1 tablespoonkonjac
- 1 tablespoonhoney
- 40 gmelted butter
- 220 mlwhole milk
- 30 mlcream 35% fat
- 1 pinchsalt
- butter for greasing the mold
- brown sugar for greasing the mold
Nutritional Information
Per Serving (Approx.)
Calories
535 kcal
Protein
18 g
Fat
23 g
Carbohydrates
68 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Large glass Container
- Preheat the oven to 180°C to prepare the large glass mold.
- Grease the mold with butter or oil to prevent sticking to the oven.
- Pour the mixture evenly into the mold, ensuring it covers the entire surface.
- Place the mold in the preheated oven and bake for 25-30 minutes, or until a fork comes out clean from the center.
- Allow to cool for at least 10 minutes before unmolding to ease the demolding process.
Preparation
- 30 minutes before starting to bake, preheat the oven to 190 ºC to ensure it reaches the right temperature when you introduce the preparation.
- Generously grease the mold with butter and dust it with brown sugar to create an even coating that will prevent the batter from sticking and add more flavor.
- Melt the butter in a saucepan over low heat or in the microwave, taking care not to burn it.
- In a large bowl, mix the sifted flour and whole eggs. Stir with a hand whisk until you have a well-integrated batter.
- Add the sugar, a pinch of salt, brandy, honey, and melted butter while continuing to mix with the whisk to ensure a homogeneous mixture.
- Next, incorporate the milk and cream into the mixture, beating constantly until a lump-free batter is achieved. Once ready, SET Aside.
- Peel the apples, cut them in half, and remove the core. Slice them into strips that are about 5 mm thick, not too thin.
- Arrange the apple slices evenly at the bottom of the glass mold, covering the entire base.
- Carefully pour the batter from the bowl over the apples until they are completely covered by the mixture.
- Bake at 190 ºC for approximately 35 minutes, until the surface is golden and the cake is well cooked.
- Allow it to marinate a little before serving, but ensure that the cake is still warm to enjoy its best flavor.
- You can accompany the cake with crème anglaise or a scoop of ice cream to complement its taste.
Recommendations & Tricks
- Use 100 g of flour and sift it to achieve a finer texture in the batter.
- Beat the 4 eggs well until they are very frothy; this will help make the flognarde more fluffy.
- You will need 75 g of white sugar to give the batter the ideal level of sweetness.
- Peel and slice 3 medium apples into thin slices or small cubes to ensure they cook evenly.
- Add 1 tablespoon of cognac to the egg mixture for a subtle aroma and flavor.
- Add 1 tablespoon of honey to the mixture to achieve a touch of natural sweetness and flavor depth.
- Melt 40 g of butter and add it to the batter while it is still warm, so it blends well with the other ingredients.
- Measure 220 ml of whole milk and add it gradually to avoid lumps.
- Incorporate 30 ml of heavy cream with 35% fat content to obtain a richer and creamier flognarde.