French Laundry obuolių pyragas

Thomas Keller savo knygoje “French Laundry” rašo, kad šitas obuolių pyragas yra vienas mėgstamiausių desertų garsiąjame Kalifornijos restorane, dar nuo tų laikų, kai ne jis, bet Don ir Sally Schmidt buvo restorano savininkai ir šefai, t.y. maždaug nuo kokių 1960-ųjų. Aš pati French Laundry restorane niekada nebuvau ir nežinau, ar pyragas dar ir dabar ten yra kepamas; jeigu Jums nusišypsojo laimė ten vakarieniauti, man būtų labai įdomu išgirsti įspūdžius – kaip ten viskas buvo? Gal ir tokio obuolių pyrago kam nors teko ragauti?

Sally Schmitt / French Laundry obuolių pyragas

Receptas iš Thomas Keller, The French Laundry Cookbook

Sally Schmitt / French Laundry Apple Cake

Recipe from Thomas Keller, The French Laundry Cookbook

3 ounces (6 tablespoons) butter, at room temperature, cut into chunks

¾ cup sugar

1 egg

1 ½ cup flour

2 teaspoons baking powder

¼ teaspoon kosher salt

Pinch of ground nutmeg

½ cup milk

3 – 4 firm apples

Cinnamon sugar:

1 tablespoon sugar

¼ teaspoon ground cinnamon

Sauce:

1 cup heavy cream

¼ cup sugar

2 ounces (4 tablespoons) butter

Heat oven to 350oF. Butter a 9-inch springform pan.

Using electric mixer or by hand using wooden spoon cream butter, sugar and egg.

In a separate bowl sift together flour, baking powder, salt and nutmeg. Add dry ingredients, alternating with milk, to the butter mixture. Mix just until there is no streaks of dry flour remain. Do not overmix.

Peel and core the apples. Slice them into ¼-inch wide wedges.

Spoon batter into prepared pan. Smooth the top. Press apple slices into batter ¼ inch apart, in a circular pattern.

Prepare cinnamon sugar: in a small bowl mix sugar and cinnamon; sprinkle the mixture on top of the cake.

Bake for approximately 40 – 50 minutes, until top and the sides of the cake acquire deep golden color. Remove from oven. Place on a rack to cool completely.

Prepare the sauce: in a small saucepan placed on medium heat mix together cream, butter and sugar. Mixing continuously, bring mixture to a boil. Reduce the heat. Cook, stirring occasionally for about 5 – 8 minutes, until thickens slightly. Remove from heat.

When cake cools completely, remove the sides of the pan. Transfer the cake onto a plate or a platter. Serve with hot cream sauce.