Dutch Apple Cake with Cinnamon Ice-Cream
Dutch Apple Cake with Cinnamon Ice-Cream from The Alderley Edge Hotel. An old favorite dessert I use to make at the Alderley Edge Hotel 20 years ago; where has the time gone!
Something new on the dessert menu, Dutch Apple Cake with Cinnamon Ice-Cream from The Alderley Edge Hotel one of my favorites which I use to make at the Alderley Edge Hotel 20 Year ago ! I remember back then we charged about £6.50 and we sell it for under a fiver at Italian-grill! A deep filled apple cake with a frangipan top served with a freshly churned Cinnamon scented ice-cream, tastes great cold or warm.
This was one of the first real desserts I use to make, at that time I was taught by a local Pastry Chef Shaun Kenworthy who at that time had been one of the youngest head Pastry chefs in a Michelin Star restaurant, the other pastry chef I was taught by was a French man called Dominic also a former head pastry chef from a French Michelin star restaurant.
Shaun now lives with his wife in India and writes in the Indian Times and appears on Indian TV as a celebrity chef, I have lost contact with Dominic but a good guess would be he’s back in France.
One of the things that makes this Dutch Apple Cake with Cinnamon Ice-Cream from The Alderley Edge Hotel is its simplicity although deep baked pastry pies are a bit tricky to cook. The pastry is a sweet pastry which has a crunch with the soft almond frangiapn on top with flaked almond. It sits on a pool of Cinnamon anglaise and served with a freshly churned Cinnamon Ice cream. I prefer eating this warm, not hot, as when it is warm you can appreciate the delicate flavors and textures.
I would love to eat the whole thing myself but I’ve been told I am becoming to cuddly so I have to watch what I eat so I will have to settle to a civilized slice.
Remember unlike most restaurants we make ALL our own desserts, one of the advantages of me actually being a Pastry Chef. Pastry Chefs are becoming very rare due to skills being lost, the cost as they earn around 30% more than a normal chef and the fact that no one else can do there job, so they tend to set their own rules.