This cake has the best crumb topping ever! Pairing crunchy crumble with apple is a classic combination. When I learned how to cook pastry cream years ago, my Chef taught us how to transform the vanilla pastry cream into a Bavarian cream, and use the Bavarian cream to make an apple crumble cake. Until now, this cake remains a favourite of my customers and myself. Why is the cake so addictive? The answer is in the crumble topping, I guess —– crunchy, buttery and nutty. It perfectly compliments the softness and gentleness of the roll cake and whipped cream. The best part is you can bake the crumble way ahead of time and freeze them up to a month. Simply sprinkle it onto your cakes whenever you like.
Although I am using Granny Smith apples for my cake, any variety of apples you enjoy, both tart and sweet, will be suitable for the cake. In fact, a combination of tart and sweet apples works well for this cake too.
Ingredients (yield: 8 servings)
(A) Roll cake
Egg yolk 4 no.
Sugar (I) 12g
Corn oil 18g
Cake flour 55g
Vanilla essence 1 tsp
Egg white 140g (~ 4 no.)
Sugar (II) 36g
Bread flour 40g
Ground almond 50g
Butter (cold, cubes) 60g
Granny Smith apples 2 no.
Raisins 1 Tbsp
Cinnamon powder 1 tsp
Whipping cream 300g
Vanilla essence 1 tsp
- To make the crumble: In a mixer with a paddle attachment, put in all bread flour, ground almond and sugar. Mix for a few seconds so that the dry ingredients are evenly distributed.
- Mix in cold butter cubes, and mix at medium speed. When the mixture resembles coarse crumbs, stop mixing. It is fine to still have larger pieces of butter around.
- Spread mixture on a baking tray, and bake at 170 degrees Celsius for 10 minutes.
- Take out from oven and give the crumbles a good toss. Continue baking for another 10 – 15 minutes until golden brown.
- Let cool in the baking tray. (Note: The crumble can be made in advance and kept frozen for a month.)
- To cook the apple filling: Cut the apples into small cubes. In a saucepan, melt the butter. Put in apples and cook to soften the apples, for about 5 minutes.
- Add cinnamon powder and raisins. Cook for another 5 minutes. Remove from heat and let cool.
- To prepare the chantilly cream: Whip the whipping cream together with sugar and vanilla essence until medium peak. Set aside about 150g of the chantilly cream for piping.
- Continue to whip the remaining chantilly cream until stiff peak. Take care not to over-whip and split the cream. Keep chilled until needed.
- To make the roll cake: Preheat the oven at 200 degree Celsius. Line a 10″ X 12″ baking tray with parchment paper.
- In a mixing bowl, combine egg yolks, sugar (I), oil, milk and vanilla essence and mix well. Sift in cake flour; mix well and set aside.
- In a clean and grease-free bowl, whip up the egg white and sugar (II) to form a meringue of medium-stiff peak.
- Fold in 1/3 of the meringue to the egg yolk mixture. Then, gently fold in the remaining meringue in two additions.
- Pour the cake batter onto the baking tray. Using an offset spatula, spread the batter to achieve an even thickness.
- Bake for 10 minutes or until the cake is cooked and the top is golden brown.
- Transfer the cake out of the baking tray immediately and let cool on a cooling rack.
- To assemble the cake: Flip the cake onto another sheet of parchment paper, and then gently peel off the parchment paper on the cake.
- Spread the chantilly cream (stiff peak) on the roll cake evenly. Arrange the apple filling along the long edge of the cake, about one inch away from the edge.
- Roll the cake to form a log. Place the seam side down.
- Wrap the cake in parchment paper and chill for about 30 minutes.
- Trim off both ends of the roll cake. Slice the roll cake into 8 pieces.
- Decorate the cake with (medium-peak) chantilly cream, crumble and fresh Granny Smith apples.