Warm potato waffles and no-bake apple cake make a heavenly combination for a heavy and satisfying breakfast easy healthy recipes. Serve it with vanilla ice cream and it makes a divine dessert. Pair it with Damassine liqueur, which is made of wild plums, for a completely sublime gourmet meal. Chef Georges Wenger has created an inspired dish with simple ingredients that are readily available in most kitchens and local markets.
Chef Wenger makes the simplest caramelized apple cake easy desserts recipe you will ever come across. For this recipe, he uses a variety of apples that have a good balance of sweetness and tartness. It is best to use firm apples that retain some crunch and won’t go mushy when you cook them. Some examples include Cortland, Granny Smith, Pippin, and Jonagold.
This recipe involves three phases: making the potato waffle, making the caramelized apple cake, and plating the dish with the vanilla ice cream. You will need a waffle iron or waffle maker to shape the potato batter into a lattice shape with honeycomb pattern. In the video, you will see that Chef Wenger has already prepared the batter, mixing potato puree, flour, eggs, sugar and butter. Potato puree is similar to mashed potato only smoother and creamier. To get this result, boil the potatoes until they are soft and tender. When they are done, let them rest for awhile and while they are still hot, press them through a fine-mesh ricer into a bowl.
Waffle: 3 1/2 oz. potato puree, 1 ½ tablespoons butter, 1 ¾ tablespoons flour, 1 egg, 1 1/2 tablespoons milk, 2 tablespoons sugar, 1 lemon peel
Apple cake: 4 apples, 3 1/2 oz. caramel, 2 tablespoons sugar, 1 ½ tablespoons butter, 1 lemon juice
Ice-cream: 1 cup milk, 4 yolks, 12 1/2 teaspoons sugar, 1/2 cup heavy cream, 1 ½ tablespoons, Damassine plum
To make the batter, mix the potato puree, flour, eggs, sugar, and butter until you get a thick, creamy and even consistency. Pour the waffle batter in the waffle maker. When they are ready, take the waffles out of the grill and cut them up according to their borders. Meanwhile put a lump of butter in a preheated frying pan. Sauté apple slices adding sugar. Add a hint of lemon juice. Let it cook until all the moisture has evaporated. In a buttered baking dish pour some caramel to cover the bottom and line it with the slices of sautéed apples. Mince some fresh apples (not too fine) and place it on top. Separate the cake from the mold or baking dish, turning it upside down quickly and placing the cake in the center of plate. Place the potato waffle on top of the cake as a garnish. Put a scoop of vanilla ice cream on the side. Garnish with a sprig of mint, a slice of dried apple and a little line of caramel which will bring out the caramel of the apples. Finish off with a drop of reduced apple juice to give a boost to the apple flavor.
If you don’t have a potato ricer, use a metal sieve instead and press the potatoes using the back of a spoon. Pass the potatoes through the rice or sieve twice or thrice to get a really fine texture. Boil some milk, about 1/3 cup for every pound of potatoes. In another saucepan, heat the mashed potato under low temperature and gradually whisk in the warm milk until you get a fine creamy puree. Let the potato puree cool before making the batter.