Applecake hazelnuts & cardamome

A warm and aromatic dessert combining spiced apple cake with creamy white chocolate–cinnamon cream, deep apple reduction, and a rich salted hazelnut ice cream. Crafted by Brian Mark Hansen, this dish balances Nordic elegance with comforting flavors for a refined, memorable finish.

Recipe by Brian Mark Hansen

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Full recipe

STEP 1: White Chocolate Cinnamon Cream

Ingredients and method from the original Nordic Chefs recipe.

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Ingredients

STEP 1: White Chocolate Cinnamon Cream — 250g white chocolate
STEP 1: White Chocolate Cinnamon Cream — 100g cream
STEP 1: White Chocolate Cinnamon Cream — 3 cinnamon sticks
STEP 1: White Chocolate Cinnamon Cream — 175g drained whole milk yogurt
STEP 2: Vanilla Custard Base — 500g whole milk
STEP 2: Vanilla Custard Base — 400g cream
STEP 2: Vanilla Custard Base — 150g cane sugar
STEP 2: Vanilla Custard Base — 40g trimoline
STEP 2: Vanilla Custard Base — 3 vanilla pods
STEP 2: Vanilla Custard Base — 1 1⁄2 sheets of gelatine
STEP 2: Vanilla Custard Base — 160g egg yolks
STEP 3: Salted Hazelnut Ice Cream — 150g salted hazelnuts
STEP 3: Salted Hazelnut Ice Cream — 225g sugar
STEP 3: Salted Hazelnut Ice Cream — 140g cream
STEP 3: Salted Hazelnut Ice Cream — 650g milk
STEP 3: Salted Hazelnut Ice Cream — 160g egg yolks
STEP 3: Salted Hazelnut Ice Cream — 3 sheets of gelatin
STEP 3: Salted Hazelnut Ice Cream — 11g salt
STEP 4: Apple Cake — 400g apples
STEP 4: Apple Cake — 1/2 tablespoon cardamom
STEP 4: Apple Cake — 1 tablespoon cinnamon
STEP 4: Apple Cake — 75g yogurt
STEP 4: Apple Cake — 50g hazelnut oil
STEP 4: Apple Cake — 140g cane sugar
STEP 4: Apple Cake — 50g hazelnuts
STEP 4: Apple Cake — 140g flour
STEP 4: Apple Cake — 2 eggs
STEP 4: Apple Cake — 2 tablespoons baking powder

Method

Melt the white chocolate.
In a separate pan, boil the cream with the cinnamon sticks, then let it steep for 7 minutes.
Strain the cream into the melted chocolate and mix in the drained yogurt.
Bring the milk, cream, sugar, and trimoline to a boil.
Add the vanilla pods, cover and let steep for 15 minutes.
Strain out the vanilla pods.
Mix 160g egg yolks into the milk mixture and heat to 84°C, stirring continuously for at least 5 minutes.
Heat the sugar to create a caramel.
Mix in the hazelnuts, then spread them out on baking paper to cool.
Blend the cooled nougatine to powder and add it to the milk and cream. Heat this mixture to 89°C.
Allow the mixture to soak for 15 minutes, then strain.
Stir in the egg yolks and heat the mixture to 84°C for 5 minutes, adding salt.
Dissolve the gelatin sheets in the mixture, then cool it down.
Use an ice cream machine to churn the mixture into ice cream.
In a large bowl, combine apples, cardamom, cinnamon, yogurt, hazelnut oil, cane sugar, hazelnuts, flour, eggs, and baking powder.
Stir until well combined.
Pour the batter into a greased baking pan and bake at 160°C for 20 minutes.

Credits Restaurant: Søllerød KroHead Chef: Brian Mark Hansen