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Upside Down Apple Cake with Macedonian Halva Ice Cream
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Chef: Constantina Faklari Ingredients 6 servings For the Ice Cream 100 gr. plain Macedonian halva 50 gr. blanched almonds, toasted lightly in butter ½ kilo (1 pound) vanilla ice cream For the Apple Cake 150 gr. butter ½ cup sugar Cinnamon 5 red or green apples, peeled, seeded, cut into ¼-inch (0,06 cm) rings 2 cups pastry flour ½ tsp. baking powder 4 eggs, separated 1 cup sugar ½ cup fresh milk Pinch of salt Preparation 1. Assemble the ice cream a day ahead: Crumble the halva and coarsely chop the almonds. Mix into the ice cream, either by hand or in an electric mixer. Place in freezer to set completely. 2. Make the caramelized apple topping: Place butter in an 8- or 10-inch (20-25 cm) ovenproof skillet and melt over low flame. Sprinkle with half a cup of the sugar and 1 scant tablespoon cinnamon. Place the apple rings on top, filling in all the empty spaces with cut up apples. 3. Preheat oven to 3500 F / 1800 C. In an electric mixer with a whisk attachment, beat the egg yolks with 1 cup sugar at high speed until the mixture turns pale yellow. Add the milk and flour mixture and continue beating until thick. 4. Whisk the egg whites until they form a thick meringue. Fold the meringue into the yolk and flour mixture. Pour this mixture evenly over the apples. 5. Bake in a preheated oven at 3500 F / 1800 C for about 40 minutes. Remove and flip immediately. Serve warm with a scoop of vanilla-halva ice cream. |
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