Gateau Invisible With White Miso Caramel
The apples all but disappear in the batter
Makes enough for: 1 cake
Equipment
- digital thermometer
Ingredients
for the cake:
- 28 g butter
- 54 g sweet white miso
- 120 mls milk, divided
- 133 g fructose
- 3 eggs
- 142 g flour, plus extra for dusting
- 5 mls baking powder
- 1.1 kg pink apples
for the caramel:
- 120 g fructose
- 60 mls water
- 180 mls cream
- 36 g white miso
Method
for the cake:
- Line a loaf tin with baking paper, making sure the paper hangs over the long edges
- Spray with cooking spray and lightly dust the bottom and sides with flour
- Place the butter into a microwave safe bowl and melt in the microwave
- Add the miso to the butter and whisk to combine
- Add 30 mls milk and whisk until smooth
- Add the rest of the milk and whisk until smooth, then set aside
- Place the fructose and eggs into a stand mixer bowl and whisk until pale and glossy
- Place the flour and baking powder into a bowl and whisk to combine
- Add half to the stand mixer bowl and whisk until just combined
- Add the milk mixture and whisk to combine, then add the rest of the flour and whisk until smooth
- Peel the apples and slice them 5mm thick, and add to the batter as you slice them
- Make sure to dunk them in the batter using a spatula
- Once all but one of the apples has been sliced, start layering them in the tin
- You want to line the straight edges up with the outside of the tin, and use the round ones for the middle
- Once all of these apples have been used up, press them down to distribute them evenly
- Cut the last apple in half after peeling, slice 5mm thick, and dunk the slices into the batter
- Create an overlapping layer for the top then pour any remaining batter into the tin
- Gently tap the tin to get rid of any air pockets and to distribute the batter
- While the batter settles, preheat the oven to 190° Celsius
- Place the tin onto a baking tray then place into the oven to bake for 75 minutes
- Remove from the oven and leave to cool in the tin, on a wire rack, for 10 minutes
- Loosen the edges with an offset spatula then leave to cool on the rack for 2 hours
- Carefully lift the cake using the baking paper, and place onto the wire rack to cool completely, while you make the carmel
for the caramel:
- Place the fructose and water into a saucepan and heat over a medium temperature
- Stir with a fork until the fructose dissolves
- Bring to a boil then lower the temperature and simmer without stirring
- When the caramel is a rich honey colour, swirl the pan then place back on the heat and cook for 1 minute
- Add the cream while stirring constantly with a spatula and allow to simmer until the caramel reaches 105° Celsius
- Remove from the heat, add the miso and whisk until smooth
- Place the caramel into a jug, slice the cake into 2.5cm thick slices and serve with a good drizzle of the caramel
- If tou don't use all the caramel you can store it in a sterilized glass jar in the fridge and use as needed
Notes
See this post on how I sterilize my glass jars.