APPLE PRALINE CAKE

1. Heat the oven to 165°C, fan forced.
2. Place the sugar, eggs, and almond praline paste into the bowl of a stand mixer fitted with a whisk attachment and whip until light and aerated, approximately 5 minutes, then remove from the mixer.
3. Add a small amount of the aerated egg mixture to the melted butter and mix to combine, then fold it back through the egg mixture.
4. In a separate bowl, sieve the flour, baking powder and cinnamon together, then add the salt.
5. In 2 additions, fold the sieved ingredients through the egg mixture.
6. Lastly, add the finely diced Montague Tree™ Envy Apples and gently fold through.
7. Spray the Silikomart Berlin 500 mould with oil.
8. Pour the cake batter into the mould and bake in the preheated oven for 20-25 minutes, until golden-brown in colour and a skewer is inserted and comes out clean.
9. Allow to cool at room temperature before gently removing from the mould.
10. Trim the cake to create a flat, even base.

CARAMEL

1. Place the cream into a saucepan and bring to a boil. Remove from the heat and keep warm.
2. In a clean medium-large saucepan, heat the sugar until completely dissolved and caramelised.
3. Reduce to low heat and carefully add the hot cream while stirring with a heat-proof spatula.
4. Remove from the heat and add the butter a piece at a time, whisking by hand to combine.
5. Add the glucose and stir to incorporate.
6. Pour the caramel into a clean bowl, cover the surface with plastic wrap, and allow to cool at room temperature.
7. Once cooled, transfer the caramel into a piping bag, cut a small tip off the end, and pipe to fill the cavity on top of the prepared Apple Praline Cake.

APPLE ROSES

1. Place the water, sugar, and cinnamon into a saucepan and bring to a boil.
2. Remove from the heat and allow to infuse for 10 minutes before removing the cinnamon.
3. Working with one Montague Tree™ Envy Apple at a time, cut quarters and remove the core. Then, cut lengthways into slices approximately 1mm in thickness.
4. Submerge the apple slices in the warm syrup and allow to steep for 20-30 seconds before gently transferring onto a wire rack to remove any excess syrup.
5. To create the apple roses, take one slice of apple and roll it to create the centre of the rose. Then, wrap additional slices of apple around, overlapping them slightly, to create the rose petals. Continue this process until you achieve the desired apple rose size.
6. Repeat to create more apple roses.
7. Reserve 30g of the syrup for the Finishing step.

GOLD GOURMET GLAZE

1. To temper the gold caramel chocolate, place it in a microwave-safe plastic bowl and heat in 30-second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until completely melted.
2. Add the oil, salt and finely chopped almonds to the tempered chocolate and mix to incorporate.
3. Place the prepared cake onto a wire rack over a tray with sides.
4. Pour the glaze over the cake, ensuring it completely covers the top and sides.
5. Before the glaze sets, carefully transfer the cake onto a serving plate.
6. Arrange the prepared Apple Roses on top of the glazed cake.

FINISHING

1. Place the mirror glaze and reserved syrup in a bowl and whisk by hand to combine, then gently brush over the surface of the Apple Roses.

Note: Food tweezers can be used to adjust the shape of the rose petals.

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