Applecake hazelnuts & cardamome

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.