Green Apple Cake
Bone Marrow Caramel, Crema Mexicana Ice Cream, Mezcal-Soaked Apples, Chamoy
Pastry Chef Gabriella Martinez of Sweet Creature | Portland, OR
Adapted by StarChefs | July 2023
INGREDIENTS
Crema Mexicana Ice Cream:
240 grams whole milk
200 grams sugar
280 grams Crema Mexicana
Salt
12 grams lemon juice
Mezcal Apples:
1 cup mezcal
½ cup agave
¼ cup lime juice
Green apples, thinly sliced
Bone Marrow Caramel:
400 grams sugar
32 grams corn syrup
110 grams marrow fat, roasted and scraped
60 grams unsalted butter
120 grams heavy cream
Green Apple Cake:
210 grams sugar
235 grams neutral oil
2 whole eggs
2 teaspoons vanilla extract
375 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1½ teaspoons ground cinnamon
3¼ cups green apples, peeled, cored, and diced
To Assemble and Serve:
Chamoy
METHOD
For the Crema Mexicana Ice Cream:
In a saucepan over medium heat, warm milk and sugar, stirring until sugar has dissolved. Transfer mixture to a Vitamix blender with crema and a pinch of salt. Blend on low speed 2 minutes. Let cool to room temperature. Stir in lemon juice. Process in ice cream machine according to manufacturer’s instructions. Freeze.
For the Mezcal-Soaked Apples:
In a nonreactive container, combine mezcal, agave, and lime. Submerge apples and let steep 2 hours.
For the Bone Marrow Caramel:
In a saucepan over medium-high heat, bring sugar, corn syrup, and 120 grams water to a boil. Cook until an amber color is achieved. Remove from heat and stir in bone marrow and butter until the fats have melted. Pour in heavy cream. Return the pan to heat and bring to a boil. Strain and let cool.
For the Green Apple Cake:
Heat oven to 350°F. Prepare and grease a 9-inch square pan. Set aside. In a mixing bowl, whisk together sugar, oil, eggs, and vanilla. Once combined, stir in flour, baking soda, salt, and cinnamon. Fold in apples until fully coated. Transfer batter to the prepared pan. Bake 35 to 45 minutes. Let cool and cut into squares.
To Assemble and Serve:
Spoon desired amount of Bone Marrow Caramel onto the bottom of a serving plate. Top with 3 squares of Green Apple Cake followed by 1 quenelle of Crema Mexicana Ice Cream. Dot plate with chamoy and garnish with 3 Mezcal Apple slices.
