Cake tatin pomme-châtaigne

Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Cake tatin pomme-châtaigne. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Cake tatin pomme-châtaigne is one of the most popular of current trending foods on earth. It is easy, it's fast, it tastes delicious. It's appreciated by millions every day. They're fine and they look fantastic. Cake tatin pomme-châtaigne is something that I have loved my entire life.

Many things affect the quality of taste from Cake tatin pomme-châtaigne, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cake tatin pomme-châtaigne delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cake tatin pomme-châtaigne is Pour 10 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cake tatin pomme-châtaigne estimated approx 45 mins.

To begin with this recipe, we have to prepare a few ingredients. You can cook Cake tatin pomme-châtaigne using 17 ingredients and 14 steps. Here is how you cook it.

Sans sucre raffiné - Sans lactose - Faible en MG

Ingredients and spices that need to be Make ready to make Cake tatin pomme-châtaigne:

1. Caramel
2. 40 g sucre de coco
3. 1 cuil à café d’eau
4. 20 g margarine végétale allégée
5. 50 ml crème liquide de soja
6. 6 petites pommes
7. Cake
8. 180 g purée de châtaigne ssa
9. 100 g compote de pommes ssa
10. 20 g sucre de coco
11. 1/2 cuil à café de vanille en poudre
12. 2 oeufs
13. 100 ml crème liquide de soja
14. 100 g farine type 80
15. 70 g farine d’avoine bio
16. 50 g farine de seigle bio
17. 1 sachet de levure chimique

Steps to make to make Cake tatin pomme-châtaigne

1. Pour le caramel: Dans une poêle, mettez le sucre de coco et l’eau et faites fondre à feu moyen.
2. Quand le sucre à fondu et qu’il arrive à ébullition, ajoutez la margarine
3. Laissez fondre, puis versez la crème liquide, mélangez énergiquement pendant 1 minute d’ébullition, puis retirez du feu.
4. Graissez et farinez un moule à manqué de 22cm de diamètre, puis mettez au fond, un rond de papier sulfurisé
5. Nappez le fond du moule avec le caramel et disposez les pommes coupées en grosses lamelles
6. Préchauffez le four TH.6 (180°).
7. Pour le cake: Dans un récipient, réduisez en pommade la purée de châtaigne, ajoutez la compote de pommes, le sucre de coco, la vanille en poudre et mélangez bien.
8. Incorporez les oeufs et la crème liquide
9. Versez tous les ingrédients secs et mélangez énergiquement
10. Couvrez les lamelles de pommes avec cette préparation
11. Enfournez le gâteau et laissez cuire environ 40 à 45 minutes
12. Quand le cake est cuit, sortez-le du four et laissez-le refroidir
13. Démoulez-le qu’une fois bien refroidi
14. Une belle et délicieuse revisite de la tarte tatin 😉

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