Brown Sugar Carmel Pound Cake


°Apple tatin
°700g Golden apples
°40g butter
°100g caster sugar
°pound cake
°110g butter
°110g caster sugar
°110g eggs
°110 g T55 flour
°3 g baking powder
°Salted butter caramel
°50g glucose
°100g caster sugar
°300 g liquid cream
°50g semi-salted butter


Preheat the oven to 170°.
Peel, core and cut the apples into 8.
In a saucepan, melt butter. When foamy, add powdered sugar and let caramelize.
Arrange the apples in the bottom of a circle. Pour the caramel on top and cook for 20 minutes. Pack the apples well at the end of cooking.
pound cake
Mix and sift the flour with the baking powder.
Cream the butter with the sugar then add the eggs and the flour/yeast mixture.
Pour the batter over the caramelized apples and bake for 30 to 40 minutes.
Salted butter caramel sauce
In a saucepan, melt the glucose with the powdered sugar over low heat, without stirring.
At the same time, heat the liquid cream. When the glucose/powdered sugar mixture has turned into a beautiful amber caramel, add the hot liquid cream in three additions and stir well to decook the caramel.
Once the caramel is homogeneous, add the semi-salted butter off the heat, whisking vigorously.
Serve the pound cake drizzled with salted butter caramel.

Enjoy !