Ok, so my uncle Jean Claude! is one of the best cooks I know, apart of course from my mother and mother in law! and every time we visit him! He cooks the most amazing meals! On of my husband’s favorite dessert is his uncle version of a Breton cake called Kouign-amann, that is a round crusty cake, made with bread dough containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The resulting cake is slowly baked until the butter puffs up the dough (resulting in the layered aspect of it) and the sugar caramelizes.
The name derives from the Breton words for cake (“kouign”) and butter (“amann”). Jean Paul, Jean Claude, Dominique, Jean, Claudine, Chantal, Bernard, Tessa and Jean Marie, are the best when it comes to entertaining! They make wonderful dinner parties! with such taste and elegance. They make things look so simple, yet, you can only imagine all the trouble they went through to make things happened.
So Jean Claude version is lighter, cause he included fresh apple wedges inside the cake batter, and to finish it he cover the cake with a mixture of butter, sugar, egg, and orange zest.
You will taste a fluffy, moist and rich cake! is delicious and not all that sweet at the same time. So my version of his cake is simpler and I changed the orange zest for lime zest!. This is again, so simple, I will never get tired of saying this, simpler recipes are the best! cause you get to taste all the ingredients and textures. So in the kitchen when cooking yes! less is more!
- 7 tablespoons of all purpose flour
- 6 tablespoons of granulated sugar
- 3 tablespoons of milk
- 1 egg
- 2-3 Fuji or Golden Delicious apples or other firm apples that will hold their shape during cooking
- Butter sauce
- 4-5 tablespoon of salted butter
- 4 tablespoons of granulated sugar
- 1 egg
- a pinch of salt
- Zest of 1 lime or an orange
- the seeds of 1 vanilla pod
- Preheat your oven to 350°F.
- Mix together all ingredients for the cake, and pour the batter into the springform mold (A springform pan is a two piece pan composed of an expandable ring with a release latch for easy removal with an interconnected and removable bottom).
- Peel, core, and quarter the apples. Then cut them into wedges. Place the apple wedges in the pan, like when doing a tart or a pie, starting on the outer edge of the pan and moving to the center.
- Heat the pan over medium heat and melt the butter. Sprinkle the sugar evenly over the melted butter and cook, stirring occasionally until the mixture is a very pale amber. Off the heat, add the lime zest and vanilla and whisk to lower the temperature, then add the egg and whisk to avoid getting scramble eggs. You will get a shiny sauce fill with richness and flavor.
- Pour this butter sauce over the cake batter and apples cover well. then cook in the oven for 20 minutes.
- Serve warm or at room temperature.
So yes in the kitchen keep things as simple as possible buy quality instead of quantity! but when receiving and entertaining! go all the way! go out of your way to make your guests feel that they are in fact special to you and that you meant it. That is what I have learn so far from all my french family, receiving guests is an art! truly!
So Happy baking!