• 40min
  • 35min
  • Easy
  • 6 Servings
0 vote


For the apple butter:
  • 1 Pink Lady® apple
  • 1 vanilla pod
  • 100 g sugar
  • 20 g butter
  • 60 ml water
  • 100 ml crème fraîche
For the boat cakes:
  • 60 g flour
  • 2 eggs
  • 55 g sugar
  • 10 g butter
For presentation:
  • 1 half Pink Lady® apple
  • 1 half lemon


For the apple butter:
  1. Peel and dice the apple.
  2. Add the diced apple to a frying pan with 20ml water and cook for 10 minutes over a very low heat.
  3. Split the vanilla bean in half and scrape out the grains.
  4. Blitz the apples and then pour the compote obtained into a pan with the butter, cream and vanilla. Cook for 2 minutes.
  5. In a separate saucepan, add the sugar and water and heat until you obtain a “light blond caramel”.
  6. Pour the hot apple mixture over the caramel, stirring vigorously.
  7. Put back on a gentle heat for 5 minutes until you obtain a homogeneous butter.
For the boat cakes:
  1. Preheat the oven to 170 ° C
  2. Separate the egg whites from the yolks.
  3. Whisk the yolks with the sugar until the mixture whitens.
  4. Melt the butter.
  5. Add the melted butter and flour to the mixture.
  6. Whip the whites into firm peaks. Incorporate one third of the whites by whisking vigorously, then add the rest by delicately folding them in with a spatula.
  7. Pipe the cake batter into the tray moulds using a piping bag.
  8. Bake for 12 minutes. Remove from the oven and allow to cool on a rack.
For presentation:
  1. Spread apple butter in the hollow of the little cakes.
  2. Cut small apple sticks. Dip them in lemon juice to prevent oxidation. Refrigerate.
  3. Fill small glasses with the remaining apple butter and use as dip for the apple sticks. A perfect little snack!

Pink Lady® top tip

For an extra indulgent touch, add a teaspoon of cocoa to your cake batter for a chocolatey version!

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