Gâteau de Pommes à la Crème


Apple Filling

  • 2 sheets gelatine
  • ½ pint lemon or wine jelly
  • ¼ pint double cream, whipped
  • ½ pint thick apple purée
  • 1 tablespoon liqueur


  • ¼ pint double cream, whipped, sweetened and flavoured
  • diced preserved fruits


Make shortcrust pastry as directed.

Butter a soufflé mould and line it with shortcrust pastry, rolled out rather thinly. Then line the mould with foil; fill with rice or dried haricot beans and bake “blind” in a hot oven (450°-M7) for about 15 minutes, or until pastry is thoroughly cooked. Remove foil and rice or beans, and return the case to the oven to dry and brown inside. When ready, turn it out carefully, and cool on a cake rack. Brown finely chopped almonds in the oven. Brush outside of the pastry case with melted apricot jam, and coat it with finely chopped almonds.

Apple Filling

Dissolve gelatine in lemon or wine jelly to make it extra stiff; strain mixture into a mixing bowl and whisk until white and frothy. Stir whipped cream into jelly and fold into thick apple purée. Add liqueur or other flavouring, to taste, and when mixture is on the point of setting, pour it into the pastry case. Set aside in a cool place for at least ½ hour.

To finish: have ready ¼ pint whipped cream, sweetened and flavoured. Put into a forcing bag with a rose pipe, and force it out over the top of the gâteau. Decorate with diced preserved fruits.