• 8/23 Spongecake Day - 5a

    From Dave Drum@1:18/200 to All on Sun Aug 21 09:12:20 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cinnamon Apple Sponge Cake - Part 1
    Categories: Dessert, Fruit, I scream, Bread
    Yield: 10 Servings

    MMMMM--------------------------FILLING-------------------------------
    4 lb Apples, peeled, cored, thin
    - sliced
    4 tb Unsalted butter
    1/4 c Water
    1/3 c Granulated sugar
    1/3 c Apple sauce
    1/2 ts Ground nutmeg
    1/4 ts Salt
    Grated zest from 1 lemon
    1 ts Vanilla extract

    MMMMM------------------------BREAD CRUST-----------------------------
    14 tb Unsalted butter; melt 10 of
    - tablespoons
    2 tb Granulated sugar
    34 sl Brioche bread (or white
    - bread)

    MMMMM---------------------------SAUCE--------------------------------
    2 c Caramel sauce (store
    - bought)
    2 c Tart apples; peeled, cored,
    - diced small
    pn Sugar
    pn Cinnamon
    1 tb Butter

    MMMMM-------------------------ICE CREAM------------------------------
    1 qt Vanilla ice cream

    Equipment: 10 Ceramic baking ramekins or metal molds (3" diameter)

    FILLING: Melt butter in 6 quart saucepan over medium-low
    heat. Add apples and caramelize, add water, cook,
    stirring occasionally for 15 to 20 minutes, or until
    apples are completely soft. Remove cover and add sugar,
    nutmeg and salt. Increase heat to medium-high and
    continue to cook, stirring apples frequently, until
    liquid has completely evaporated, about 10 minutes.
    Remove from heat and stir in lemon zest, apple sauce and
    vanilla. Set aside to cool while making crust.

    The filling can be made one day ahead.

    MAKING CRUST AND ASSEMBLY: Position oven rack in lower
    third of oven and set @ 425+|F/218+|C. Grease 8 ceramic
    dishes with 1 tablespoon butter. Sprinkle sugar in dish
    and tilt to coat bottom and sides. Tap out excess sugar
    and set aside.

    Using a bread knife, remove crusts from bread. Center
    the bottom of mold over one of the bread squares. Cut
    around mold to form circle to use as the top. Make a
    total of 20 of these round pieces. Ten will be for the
    bottom and 10 will be used for the top. Dip each one in
    melted butter and place at the bottom of mold.

    Cut each of the 15 remaining slices of bread into four
    rectangular pieces. Dip one side of each strip in the
    melted butter and arrange strips, upright, around the
    inside of molds, buttered-sides against mold and
    overlapping by about 1/2" to completely line mold. Use 6
    rectangles to line the mold.

    Spoon the apple filling into bread-lined molds, mounding
    it slightly in center.

    Take the remaining ten rounds of bread and dip pieces of
    bread into the melted butter and place on top of
    filling, buttered-sides up. Press down lightly.

    Bake for 30 minutes, then cover top loosely with
    aluminum foil. Bake for an additional 15-20 minutes,
    until top is deep golden brown and side slices are
    golden brown (slide a thin-bladed knife between bread
    and pan to check). Remove from oven, uncover, and let
    rest for 15 minutes on wire rack. Run thin-bladed knife
    around edges of molds to be able to flip the mold out
    onto serving plates.

    CONTINUED IN PART TWO

    Recipes from the 2009 Inaugural Luncheon Joint Congressional
    Committee on Inaugural Ceremonies

    MM Format by Dave Drum - 06 February 2009

    Uncle Dirty Dave's Archives

    MMMMM

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