I whipped this one up on April 1st for April Fools Day. Yes this post is a bit late, but this dessert is great anytime.
It is a great way to use up some fruit with a bit of whipped heavy cream.
Okay I didn’t get a proper photo of it. It is best to display it in a clear glass like a parfait. I Added a little fill to it by way of a simple apple cake.
If you have the time, caramelize the apples with some butter and brown sugar, in this recipe I used a prepared apple jam.
It tasted better than it looks. This shot is from a sampling.
One large Granny Smith, peeled & diced small
1/2 pint sour cream
1/4 cup heavy cream
1/2 tsp vanilla (the real stuff)
Salt – a sprinkle
Apple Jelly, ( I used Stonewall Kitchen’s Cinnamon Apple Jelly)
Cinnamon, a dash
1/2 cup cake flour
3/4 cup wheat flour
2 tsp baking powder
1/2 tsp salt
1 egg, beaten
2 tablespoon sour cream
2 tablespoons butter, melted
3 tablespoons Agave or Honey
1/2 cup milk
Using a mixer with a paddle or a large bowl, mix flours with baking powder and salt. In a separate bowl combine egg, milk, agave and sour cream. Slowly mix wet ingredients into dry and then add melted butter.
Bake in a 8″ buttered pan in a 350˚ oven for 22 minutes or until a tooth pix comes out dry.
Whip heavy cream to stiff, then fold in sour cream and vanilla. Fold in grated apple & salt.
Serve in a glass. Layer the cream mix then a piece of cake cut in small pieces and top with cream mixture along with a dash of cinnamon.