California Raisin and Apple Gateau

AuthorCalifornia Raisins
Rating

By Chef Judy Koh

California Raisin and Apple Gateau
Yields1 Serving
Ingredients for Sponge
 336 g Eggs (6 nos.)Baker’s % - 224
 150 g SugarBaker’s % - 100
 150 g Plain flourBaker’s % - 100
 4 g Baking powder (1tsp)Baker’s % - 2.7
 12 g Emulsifier(S)Baker’s % - 8
 80 g WaterBaker’s % - 53.3
 4 g Vanilla essence (1tsp)Baker’s % - 2.7
 80 g Liquid vegetable oilBaker’s % - 53.3
Ingredients for apple and pastry cream
 1 Green apple, sliced
 25 g Butter
 100 g California Raisins
 367 g MilkBaker’s % - 100
 70 g SugarBaker’s % - 36
 37 g CornflourBaker’s % - 22
 3 Egg yolksBaker’s % - 40
 6 g Dark rum (1.5 tsp)
 ½ tsp Vanilla essence
Ingredients for streusel
 30 g Unsalted butterBaker’s % - 100
 30 g SugarBaker’s % - 36
 25 g Almond powderBaker’s % - 22
 20 g Bread flourBaker’s % - 40
Sponge
1

Whisk eggs, sugar, emulsifier, and sifted flours together.

2

Add in water, essence. Whisk briefly.

3

Add in oil and essence.

4

Deposit 345g of the cake mixture into the tear drop mould (slice into three layers when cool).

5

Deposit 230g on 11x14 inch mould over the frozen patterned sponge.

Apple and pastry cream
6

Melt the butter and sauté the apple slices until desired texture.

7

Add in the California Raisins.

8

Stir the cornflour, and a little of the milk until smooth. Add in the egg yolks.

9

Boil the sugar and the milk in a saucepan. Pour the milk mixture into the cornflour mixture, stirring all the time.

10

Return the mixture to the pot and cook until boiling, stirring all the time.

11

Add in the apples, raisins, vanilla essence, and rum and mix well.

Assembly
12

Lay a piece of sponge at the base of the ring, followed by 1/3 of the apple mixture, another piece of sponge, apple mixture and finally the sponge and apple mixture.

13

Top the last layer with about 100g of streusel.

14

Decorate with chocolate mushrooms and moss green microwave sponge.

Streusel
15

Mix all the ingredients until sandy.

16

Bake at 180°C until golden brown.

CategoryCooking Method, ,

Ingredients

Ingredients for Sponge
 336 g Eggs (6 nos.)Baker’s % - 224
 150 g SugarBaker’s % - 100
 150 g Plain flourBaker’s % - 100
 4 g Baking powder (1tsp)Baker’s % - 2.7
 12 g Emulsifier(S)Baker’s % - 8
 80 g WaterBaker’s % - 53.3
 4 g Vanilla essence (1tsp)Baker’s % - 2.7
 80 g Liquid vegetable oilBaker’s % - 53.3
Ingredients for apple and pastry cream
 1 Green apple, sliced
 25 g Butter
 100 g California Raisins
 367 g MilkBaker’s % - 100
 70 g SugarBaker’s % - 36
 37 g CornflourBaker’s % - 22
 3 Egg yolksBaker’s % - 40
 6 g Dark rum (1.5 tsp)
 ½ tsp Vanilla essence
Ingredients for streusel
 30 g Unsalted butterBaker’s % - 100
 30 g SugarBaker’s % - 36
 25 g Almond powderBaker’s % - 22
 20 g Bread flourBaker’s % - 40

Directions

Sponge
1

Whisk eggs, sugar, emulsifier, and sifted flours together.

2

Add in water, essence. Whisk briefly.

3

Add in oil and essence.

4

Deposit 345g of the cake mixture into the tear drop mould (slice into three layers when cool).

5

Deposit 230g on 11x14 inch mould over the frozen patterned sponge.

Apple and pastry cream
6

Melt the butter and sauté the apple slices until desired texture.

7

Add in the California Raisins.

8

Stir the cornflour, and a little of the milk until smooth. Add in the egg yolks.

9

Boil the sugar and the milk in a saucepan. Pour the milk mixture into the cornflour mixture, stirring all the time.

10

Return the mixture to the pot and cook until boiling, stirring all the time.

11

Add in the apples, raisins, vanilla essence, and rum and mix well.

Assembly
12

Lay a piece of sponge at the base of the ring, followed by 1/3 of the apple mixture, another piece of sponge, apple mixture and finally the sponge and apple mixture.

13

Top the last layer with about 100g of streusel.

14

Decorate with chocolate mushrooms and moss green microwave sponge.

Streusel
15

Mix all the ingredients until sandy.

16

Bake at 180°C until golden brown.

California Raisin and Apple Gateau
IngredientsDirections