No matter what, nobody can improve on this presentation. No cream, no special syrup to enhance the flavour, just eat and enjoy. Bruno, your passion is undoubtedly, to be the best Chef 5*
Hmm, that's a variation of my grandmother's cake she made for her grandmother. Try to substitute the apples for rhubarb and ginger during the summer period (sans calvados). You are in for a treat. ;)
Usually I seem to see Bruno using gelatin in fillings and marmalades instead of agar so I'm interested to know why we use agar here for the apple marmalade. Is it because the cake is baked with the marmalade inside? I've heard boiling temperatures and above break down gelatin, but agar seems to be okay with boiling. So maybe the agar is there because it survives the baking process. But if that's true, why not always use agar instead of gelatin? Agar is more robust to high temperature, seems easier to work with (easier to just boil for 2 minutes than to carefully cool just enough to hydrate the gelatin without denaturing it), and perhaps the texture difference is minimal if it's going to be blended or whipped anyway!
Great assessment!.. There are 2 different products and not as interchangeable as some may think. Gelatin is meant to be used for mousses in cakes that go in the freezer. Agar-agar is used for different purposes like fruit related cake inserts... To learn everything about thickener go to this page (Premium only) : brunoalbouze.com/gelatin-matrix/
Il n'y a pas la taille du cercle en français ! Et là je ne me sens pas de faire la conversion, mais alors pas du tout 🤣🤣🤣 S'il-te-plait Bruno, puisque tu me tutoies... 😇
Brilliant work! The cake is wonderful, but your execution elevates it to pure artistry. Only you Bruno, Bravo! 🙏👍
Even a kid cake make this cake! Much love Chef
Merci Jean-Pierre! il faudra l'essayer celui la 🍏🌝
😍Bruno is the best as this extraordinary recipe shows. He has lifted the humble apple cake to a whole new level.
Let’s go Papa, Bruno our french idioms ambassador ❤
Ça a l’air délicieux comme Bruno , un cuisinier pâtissier 👨🍳 incroyable 😻avec des recettes au top ❤
No matter what, nobody can improve on this presentation. No cream, no special syrup to enhance the flavour, just eat and enjoy. Bruno, your passion is undoubtedly, to be the best Chef 5*
holy cow ... very nice when I made this much nicer than the dutch apple pies I make at work
I love the ultimate apple cake. Can I try some now?😋😋😋😋😋😋
All gone ;)
Delightful Bruno! Honor the apples~~
That looks DAMNED good!!! Well done.
Greetings from Redondo Beach 🇺🇸🇺🇸Looks delicious👍🏽👍🏽
Wow looks amazing !
Wow! Just Wow! Thank you 😊 just love your enthusiasm and love for baking ❤
This is an excellent looking recipe. My mouth is watering. You should put a "Thanks" donation button on your videos.
Looks amazing!!!!
Bruno, an absolutely stunning production. Thank you.
Lord, I can taste that cake from here...
It seems to be une tuerie 😉👍
Il me semble exceptionnel ce gâteau. Merci pour la recette Chef
That looks perfect. It kind of reminds me of my favorite cake of all time, Gateau Breton.
C est de l Art absolue😮
Miam-miam ce gâteau a l'air délicieux 😋
Hmm, that's a variation of my grandmother's cake she made for her grandmother. Try to substitute the apples for rhubarb and ginger during the summer period (sans calvados). You are in for a treat. ;)
Amazing : je veux bien le croire !
Wow perfect 👌
I think about this.
But I no have forms, no mixer I know it good with biscuit and middle sweet.
Caramelised apples sound tasty
The only way to taste it is to make it. ❤❤❤
Bruno ,
The Polish ,,szarlotka “ Appel cake is THE BEST 🇵🇱💪🇵🇱
Merci, Chef.
Usually I seem to see Bruno using gelatin in fillings and marmalades instead of agar so I'm interested to know why we use agar here for the apple marmalade.
Is it because the cake is baked with the marmalade inside? I've heard boiling temperatures and above break down gelatin, but agar seems to be okay with boiling. So maybe the agar is there because it survives the baking process.
But if that's true, why not always use agar instead of gelatin? Agar is more robust to high temperature, seems easier to work with (easier to just boil for 2 minutes than to carefully cool just enough to hydrate the gelatin without denaturing it), and perhaps the texture difference is minimal if it's going to be blended or whipped anyway!
Great assessment!.. There are 2 different products and not as interchangeable as some may think. Gelatin is meant to be used for mousses in cakes that go in the freezer. Agar-agar is used for different purposes like fruit related cake inserts... To learn everything about thickener go to this page (Premium only) : brunoalbouze.com/gelatin-matrix/
I do home made Applesauce on Xmas eve and the trifle
yummy 😍😍
Merci chef ❤
كعكه رائعه متابعك من مصر 🇪🇬
wow wow wow!
Good one thanks for sharing 👍🙏
take care All the best amazing video and amazing CHEF 👨🏻🍳
Recently made an apple cake without following a recipe… what a disappointment.
Thank you for your video Bruno.
What is the diameter and height of this cake ring?
i swear this man is oozing out french sexyness everytime when he say s "Schugör" XD much love from Germany ^^/))))
Maybe just bake an "Apfelkuchen sehr fein" and skip all those extra steps xD
👍👍👍👍👍👍
Il n'y a pas la taille du cercle en français ! Et là je ne me sens pas de faire la conversion, mais alors pas du tout 🤣🤣🤣 S'il-te-plait Bruno, puisque tu me tutoies... 😇
Never seen a channel with 1M subscribers and so few views
He didn't take advantage of his momentum when he had it, I think
🙏🙏🙏👌👍
Le premier like...❤❤❤
Anyone knows the recipe?
First comment
Bomb diggity!