120 min
Prep time
10 min
Cook time
5
Servings
Medium
Difficulty
2h10
Total time
Ingredients
Instructions
-
1
Preheat your oven to 180°C (Th.
-
2
Cut the chocolate into small pieces in a bowl.
-
3
Bring the cream to a boil and pour it over the chocolate
-
4
Add the mascarpone and mix, then refrigerate for 2 hours
-
5
Break the eggs, separate the whites from the yolks, and whip the egg whites until stiff peaks form
-
6
In another bowl, beat the yolks with cane sugar until the mixture turns pale
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7
Fold in the flour into the yolk mixture and mix well, then gently fold in the whipped whites without deflating them
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8
Roll out the dough on a baking sheet lined with parchment paper to form a 1 cm thick rectangle, then bake for 10 minutes while keeping an eye on the cooking process.
-
9
As soon as the biscuit turns golden, remove it from the oven and cover it with a damp cloth, then let it cool
-
10
Peel and cut the apples into small cubes
-
11
Melt the butter in a pan, add sugar and cinnamon to make a caramel
-
12
Add the apples and stir until cooked, then set aside
-
13
Spread a layer of white chocolate, then a layer of apple, and roll up the biscuit
-
14
Cover the cake with the remaining white chocolate
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15
Chill it in the refrigerator before serving for 10 minutes
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