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Applecake hazelnuts & cardamome from Brian Mark Hansen from Søllerød Kro

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

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

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

Credits Restaurant: Søllerød KroHead Chef: Brian Mark Hansen

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