- 2 tsp powdered sugar
- 2 tsp butter, softened
- 2 tbsp egg whites
- 2 tsp all-purpose flour
- Green food colouring
- 3 eggs
- 2/3 cups granulated sugar
- 1/3 cups all-purpose flour, sifted
- 1/2 tsp baking powder
- 2 tbsp butter, melted
- Red food colouring
- 2 tbsp sugar
- 1 gelatine sheet softened in cold water, or 1 1/2 tbsp
- Gelatine powder
- 1/2 cup clear apple juice
- 1 apple or 1 cup apple compote
- 10 oz heavy cream
- 1/3 cup dark chocolate, melted
- Preheat oven to 350 F. Grease and line the baking pan.
- Mix all of the green apple ingredients together, adding enough green colouring to get the desired shade.
- Spoon into a piping bag, and pipe apple designs onto the parchment paper-lined tray.
- Leave in the fridge for 5 minutes to firm up.
- In a large bowl, beat the egg yolks until pale and thick.
- Add half of the sugar slowly, beating well until really light and fluffy.
- In a separate large bowl, whisk the eggs whites until soft peaks form.
- Add the other half of the sugar slowly, and until stiff peaks form.
- Add the egg yolks to the egg whites and carefully fold together.
- Fold in the sifted flour and baking powder, followed by the melted butter and enough red food colouring to get the desired shade of red.
- Carefully, pour the red batter over the top of the painted green apples then smooth the surface.
- Tap the pan on the counter to avoid air bubbles and bake for 7 to 10 minutes until cooked through.
- Remove from the oven, then transfer the cake onto a piece of parchment paper, and peel off the bottom piece. Leave to cool.
- Cut the apple in chunks and soften in a saucepan.
- Add the sugar and apple juice, and bring to a boil.
- Mash together, and then stir in the gelatine.
- Take off the heat, add to a bowl of whipped cream. Set aside.
- In a circular terrine mould or plastic bottle, add the cake, apples facing up, leaving enough of an overhang so that it can wrap around the top when filled.
- Pour in the filling, levelling the surface, then wrap the cake around the filling, trimming to fit. Set aside in the fridge to firm up overnight.
- Pipe pips of melted chocolate, and set aside in the fridge to set for 5 minutes.
- Turn out of the mould, and set on a serving plate, flat side down.
- Trim the edges of the roulade, then arrange 3 pips in a starburst formation in the bottom center.