• 4 egg yolks
• 1 whole egg
• 180 g sugar
• 50 g crème fraîche
• 50 g fromage blanc
• 250 g flour + 1 packet of baking powder
• 100 g softened butter
• 2 tablespoons vanilla extract (or rum)
• 2 large Juliet® apples
• 30 g butter
• 50 g granulated sugar
• 50 g coarsely chopped walnuts
Butter and flour a loaf pan, then set it aside in the refrigerator.
Cut the butter into pieces ahead of time and let it come to room temperature. Preheat the oven to 180°.
Peel, core, and dice theJuliet® apples into small cubes, then sauté them in a skillet with 30 g of butter over medium heat. Watch them closely and stir regularly.
Meanwhile, whisk the 4 egg yolks, the whole egg, and the sugar until the mixture turns pale. Continue whisking and add the cream, the fromage blanc, the softened butter, and the vanilla extract (or rum).
TheJuliet® apple cubes are now cooked and lightly browned; add the sugar to caramelize them for a few moments, then let them cool.
Add the flour and baking powder to the batter and gently fold in with a rubber spatula, then add the caramelized diced apples and walnuts, and gently fold in.
Pour the batter into the loaf pan and bake for 45 minutes (keep an eye on it—every oven is different!).
