Vanilla, caramel and hazelnut Apple pie cake

Tart with stewed apples, caramel, vanilla cake dough and hazelnut streusel


Apple pie cake by Hans Ovando is a unique recipe. The cake is a combination of everybody’s favourite tastes represented in 4 textures.
In this lesson you will learn:
  • How to cook caramel pate sable by author’s recipe  which is easy to work with and keeps its shape during backing process
  • How to cook salted toffee caramel
  • How to cook hazelnut streusel
  • How to cook vanilla cake dough
  • How to mold pate sable from several pieces of dough 
  • Mixer
  • Scales
  • Rolling pin
  • Form for tart 18 cm and height 3,5 cm
  • Blender
  • Pastry bag
  • Confectionery brush
  • Golden apples
  • Cream
  • Sugar
  • Vanilla bean
  • Wheat flour
  • Sugar powder
  • Caramel powder
  • Salt
  • Almond flour
  • Butter
  • Eggs
  • Baking Powder
  • Hazelnut flour
  • Glucose syrup
  • Gelatin
  • Brown sugar
  • Hazelnut
Hans Ovando
Hans Ovando
Pastry Chef, master chocolatier of Spain, Champion of World Chocolate Masters Spain, winner of several awards at the WCM Championship in Paris.

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