JAZZ™ Apple Crepe Cake with Meringue

• Servings

  10 slices

• Prepration Time

  30 mins

• Cook Time

  45 mins

INGREDIENTS

• 3 eggs
• 250 ml milk (1 cup)
• 160 ml soda water (⅔ cup)
• 185 g plain flour (1½ cups)
• ½ tbsp fine salt
• 1 tbsp natural vanilla extract
• 430 g caster sugar (2 cups)
• cooking oil spray for frying
• 9 JAZZ™ apples peeled and chopped
• 120 g unsalted butter
• 250 ml water (1 cup)
• 4 egg whites
• ½ tsp cream of tartar

METHOD

• Combine eggs, milk, soda water, flour, salt, vanilla and 30g (2 tbsp.) caster sugar in a large bowl and whisk until smooth. Cover with cling film then set aside for 1hr. Strain through fine sieve.
• Set a large non-stick frying pan over a moderate heat and sprinkle with cooking oil spray.
• Add a small ladle of batter at a time, swirling to coat the bottom of the pan evenly, then cook gently for 2 minutes each side, then set aside to cool. Batter will make 12 crepes.
• Put the JAZZ™ apples, butter and 110g (1/2 cup) sugar in a large saucepan and cook over a moderate heat for 10 minutes. Add 125ml (1/2 cup) water, then simmer for 30 minutes, until well-softened, then mash roughly with a fork.
• Pour the egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment. Cook the remaining sugar and water in a saucepan over a high heat, brushing down the side regularly with a damp brush, until syrup reaches 119˚C. At this point, a drop of syrup will form a hard ball if placed in a glass of cold water.
• When the syrup is nearly ready, begin beating the egg whites – they will need to be at soft peaks when the syrup is hot. With the motor running, add the syrup in a steady stream and beat until cold.
• Place a crepe on a large plat and top with some apple mixture. Repeat until all the crepes and apple mixture are used.
• Pipe meringue on top then scorch lightly under a hot grill or, with a kitchen blowtorch.