As part of our ongoing partnership with Butter of Europe, we asked Master Chef of France Chef Bernard Guillas of The Marine Room to show us some of the incredible ways chefs can use premium butter in their cooking. Below, he recreates the his grandmother’s recipe for salted caramel butter apple cake.
If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.
2/3 cup Granulated sugar
1/2 cup Unsalted European butter
1 tbsp. Water
2 tsp. Fleur de sel
Add all ingredients to 10-inch oven-proof skillet over medium-high heat.
Cook until golden brown. Remove from heat.
Sprinkle fleur de sel evenly over caramel.
Cool 5 minutes or until caramel is hardened.
8 ea. Medium Honeycrisp apples, peeled, quartered, cored
4 ea. Large eggs, separated
5 tbsp. Granulated sugar
1 ea. Orange, zested
1/4 tsp. Ground allspice
1/4 cup Grand Mariner
1/3 cup Cake flour, sifted
Preheat oven to 375°F.
Tightly arrange apples cut side down in a flower shape onto caramel in skillet.
In large mixing bowl, whisk egg yolks, 2 tablespoon sugar, orange zest, allspice and Grand Marnier. Whisk until mixture is thick and ribbony. Stir in flour.
In separate bowl, beat egg whites to soft peaks. Add remaining sugar. Beat until stiff peaks. Fold into yolks using rubber spatula. Pour batter evenly over apples. Bake 45 minutes or until skewer inserted in center of cake comes out clean.
Remove from oven. Cool for 1 hour.
Place skillet over medium high heat for 30 seconds or until caramel loosens and cake moves freely in the pan. Remove from heat. Place large serving platter on top of skillet. Carefully and quickly invert cake onto serving platter.
Cut into wedges and serve with your favorite ice cream.