2025-11-12 / FOVE Ambassador
Apple Cake & Acerum Semifreddo — Verdun Beach Recipe
The Apple Cake from Verdun Beach perfectly combines caramelized apples, cinnamon, and maple syrup. Paired with an Acerum semifreddo and a bone marrow caramel, this dessert offers a balance of sweetness, texture, and rich flavors.
Apple Cake (12–15 servings)
Dry ingredients:
500 ml all-purpose flour
250 ml sugar
2 tbsp baking powder
½ tbsp salt
Wet ingredients:
2 whole eggs
125 ml canola or vegetable oil
Apple topping:
1 L diced apples
100 ml maple syrup
1 tbsp cinnamon
Method:
Mix all dry ingredients.
Whisk the eggs with the oil, then incorporate into the dry ingredients.
Heat the apples with maple syrup and cinnamon for 2 min over high heat, then fold in while still warm.
Pour into a lined rectangular pan (8 ½ x 11 in) and bake 35–40 min at 350°F (180°C) or until a knife comes out clean.
Acerum Semifreddo (~12 servings)
Ingredients:
500 ml whole milk (3.25%)
6 egg yolks
175 g sugar
200 g white chocolate
80 ml Acerum
½ tbsp salt
230 g heavy cream (35%)
Method:
Whisk egg yolks with sugar until pale.
Add milk and cook gently while stirring until 84°C (183°F).
Pour over white chocolate, blend with an immersion blender, then strain through a fine sieve.
Add Acerum and salt.
Whip heavy cream and fold gently into the custard.
Freeze for 24 hours.
Bone Marrow Caramel (~250 ml)
Ingredients:
250 g sugar
115 g heavy cream (35%)
60 g butter
1 tbsp fleur de sel
50 g bone marrow
Optional: 50 ml Acerum for extra flavor
Method:
Gently melt sugar until light caramel (160°C / 320°F).
Off the heat, add cream and cook gently until fully combined.
Stir in butter, bone marrow, and fleur de sel. Blend if needed.
Oat Crumble (~500 ml)
Ingredients:
100 ml all-purpose flour
100 ml sugar
100 ml softened butter
100 ml oats
Method:
Mix until homogeneous.
Spread on a baking sheet lined with parchment.
Bake at 350°F (180°C) for ~10 min until lightly golden.
Pulse in a food processor to create a crumbly texture.
