Apple Cienhojas with caramel ice cream recipe


  • 1 acid green apple
  • 500 g caramel ice cream
  • 10 g grated pistachio
  • 10 g grated coconut
  • 10 g grated almonds
  • 100 g of sugar
  • 50 g brown sugar
  • 100 ml of liquid cream
  • 100 ml of water
  • For the custard:
  • 2 egg yolks
  • 25 g cornmeal
  • 25 g of sugar
  • 250 ml apple juice
  • olive oil
  • 1/2 vanilla pod
  • 1 cinnamon stick

Preparation of the recipe of Apple Cienhojas with caramel ice cream:

Put in a casserole 100 grams of sugar and the same amount of water and let reduce over very low heat. With the help of a mandolin, make apple slices. Spread the slices with the syrup and spread them on a tray prepared with baking paper. Cover with other paper and place another baking sheet on top. Bake at 160º C, for about 10-12 min. Let cool and reserve.

To make the cream sauce, put the brown sugar in a pan over very low heat. When caramelized add the cream and cook.

To make the custard, put the apple juice, cornmeal in a bowl and dissolve with a rod. Add the white sugar, two egg yolks and half a vanilla pod. Mix well. Strain and pour into a casserole. Add a cinnamon stick and stir with a rod so that lumps are not made. When cooked, remove the cream from a dish smeared with olive oil and cover with plastic wrap. Let cool and place in a pastry bag.

Make the two blades placing in each of them five apple slices interspersed with custard. Sprinkle each leaf with a little pistachio, almond and coconut. Sweeten the dish with a scoop of ice cream and sauté the caramel.


There are some varieties of apples that can be said to be more suitable for the preparation of this cake, as a rule the somewhat acidic varieties are chosen, with the intention that they contrast with the sweet tones of sugar.

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