Apple, fig, walnuts & camembert sponge cake

Ingredients

Sponge biscuit with apple pieces and walnut crumbs

225 grams (8 ounces) egg whites
120 grams (4.2 ounces) powdered sugar
75 grams (2.6 ounces) sugar
90 grams (3.2 ounces) flour
1.5 grams (0.05 ounces) salt
0.66 teaspoons (0.066 ounce) lemon acid powder
Apples to taste (approx. 1-2 apples, peeled, cored, and diced)
Walnut crumbs to taste (approx. 60 grams (2.1 ounces))

Syrup

200 grams (7 ounces or 1 cup) water
100 grams (3.5 ounces or 0.5 cups) sugar
20 grams (0.7 ounces or 1.5 tablespoons) lemon juice

Fig, apple, and cider compote

250 grams (8.8 ounces or 1 cup) fig puree
50 grams (1.75 ounces or 0.25 cups) hard cider
4 grams (0.14 ounces or 1 teaspoon) agar
150 grams (5.3 ounces or 0.75 cups) sugar
100 grams (3.5 ounces or 0.5 cups) diced apples

Camembert cream

300 grams (10.6 ounces or 1.25 cups) cream cheese
90 grams (3.2 ounces or 0.75 cups) camembert
250 grams (8.8 ounces or 1 cup) dairy cream (33-35%)
75 grams (2.6 ounces or 0.5 cups) powdered sugar

Equipment

3 rings of 20 cm diameter
These ensure your layers are uniform and well-shaped. Make sure to line them properly to avoid sticking.
Sifter
A good sifter is essential for evenly mixing powdered sugar and flour, preventing lumps in your batter.
Electric mixer
A trusty mixer helps achieve those perfect stiff peaks without tiring your arms.
Oven
A reliable oven that can maintain a steady temperature is key to perfect baking.
Blender
A high-quality blender will give you a smooth Camembert cream.

Instructions

Step 1

Step 1: Prepare the Sponge Biscuit. Sift together the powdered sugar and flour. In a separate bowl, whip the egg whites with salt until foamy. Add the lemon acid powder, then gradually add the sugar. Continue whisking until stiff peaks form. Gently fold in the powdered sugar and flour mixture. Pour the batter into three 20 cm (8 inches) rings, then sprinkle with apple pieces and walnut crumbs. Bake at 160°C (320°F) for 20 minutes. Make sure the egg whites are at room temperature for better volume.

Step 2

Step 2: Prepare the Syrup. Bring the sugar and water to a boil in a small saucepan until the sugar completely dissolves. Remove from heat and stir in the lemon juice. Allow the syrup to cool slightly before using it to soak the sponge cakes.

Step 3

Step 3: Make the Fig, Apple, and Cider Compote. Combine all ingredients in a pot and bring to a boil. Once boiled, pour into a mold and freeze. You can use silicone molds for easy removal once frozen.

Step 4

Step 4: Prepare the Camembert Cream. Blend the Camembert until smooth. In a separate bowl, mix the cream cheese and powdered sugar. Add the blended Camembert to the cream cheese mixture. In another bowl, whip the dairy cream until it forms stiff peaks, then fold it into the cheese mixture. Chill the mixing bowl and beaters in the freezer before whipping the dairy cream for better results.

Step 5

Step 5: Assemble the Cake. Soak each sponge cake layer with the syrup. Layer the cake from bottom to top in this order: sponge cake layer, cream, compote, cream, sponge cake layer, cream, compote, cream, sponge cake layer, cream. Refrigerate the assembled cake for at least 2 hours before serving to let the flavors meld together.

Servings

Imagine serving your meticulously crafted pastry as the star of an elegant high tea spread. Pair each slice with a scoop of vanilla ice cream, allowing the cream and compote to dissolve into a symphony of flavors with every bite.

If you're hosting a celebratory dinner, slice the pastry and serve on individual dessert plates adorned with a light dusting of powdered sugar and a sprinkling of crushed walnuts for an added crunch. Complement with a glass of chilled sparkling wine or a crisp cider.

For a more casual gathering, arrange slices on a large platter. Add some fresh apple slices and fig halves around the edges to create a visually stunning centerpiece that's equally tasteful. Don't forget to have a warm pot of coffee or tea nearby, ready to pour.

Variations

For a gluten-free version of this pastry, simply substitute the regular flour with a gluten-free all-purpose flour blend. Make sure to check that all ingredients, such as the powdered sugar, are certified gluten-free to avoid any cross-contamination.

For a vegan delight, substitute the egg whites with aquafaba (chickpea brine) in the sponge cake. Use plant-based cream cheese and dairy-free whipped cream for the Camembert cream. Replace the dairy cream with coconut cream for a rich texture. Ensure all your sugar options are vegan-friendly.

Faq

Why didn't my egg whites form stiff peaks?
Ensure your mixing bowl and whisk are completely clean and free of any grease. Also, make sure your egg whites are at room temperature before whipping.
Can I use a different type of fruit instead of apples?
Absolutely! You can substitute apples with pears, berries, or even peaches based on your preference or seasonal availability.
How can I prevent my sponge cake from sticking to the rings?
Line the rings with parchment paper or grease them well before pouring the batter.
What if my compote doesn't set properly?
Ensure you boil the compote mixture thoroughly to activate the agar. If it’s still not set, you can reheat it and add a bit more agar.
How can I ensure my cream is smooth without lumps?
Ensure all your dairy products, especially the cream cheese and Camembert, are at room temperature before blending for a smooth consistency.
Can this pastry be made ahead of time?
Yes, you can make the sponge biscuits and the compote ahead of time. Assemble the pastry a few hours before serving for the best texture and flavor.