Vitréais - Sponge Cake with Almonds and Caramelized Apples Recipe
Flavors of Brittany
Total time: 15 to 30 minutes
Preheat the oven to 180° C (350° F)
Preparation time: 10 minutes
Baking time: 20 minutes
Difficulty: Easy
Chef's Note
On the doorstep to Brittany, Vitré is a fortified medieval town that has preserved its architectural heritage. The town holds many treasures, including this traditional cake.
Almond Sponge
- 2 egg yolks
- 1 whole egg
- 30 g (2 tbsp.) sugar
- 40 g (1 1/2 oz.) powdered Almonds
- 35 g (1/3 cup) flour
- 20 g (4 tsp.) butter
- 2 egg whites + 10 g (2 tsp.) sugar
- 250 g (8 oz.) Apples
- 50 g (1/4 cup) sugar
- 25 g (2 tbsp.) butter
- 50 g (3 tbsp.) heavy cream
To finish
- 1 egg white
- 20 g (3 tbsp.) icing sugar + more for sprinkling
- Flaked almonds

Making the almond sponge cake

  1. Whip the whole eggs and yolks together with the sugar and almond powder until very pale and light. Fold in the flour and melted butter. 
  2. Whip the egg whites to firm peaks with the sugar; gently fold into the first mixture. 
  3. Pour the batter into 2 - 18 cm (7") round cake pans and bake in a 180° (350° F) oven for 20 minutes.
  4. Turn out of the pans and let cool. 

Caramelized apples 

  1. While the cake is baking, peel and thinly slice the apples. 
  2. Cook the sugar to a light caramel. Add the butter and then the cream and apples. Bring to a boil and cook for 10 minutes over medium heat. Let cool. 


  1. Cover one cake layer with the caramelized apples and top with the second layer. 
  2. Combine 1 egg white with 20 g (3 tbsp.) icing sugar. Brush the cake with this mixture, then sprinkle with flaked almonds; sprinkle with icing sugar and place under the broiler just long enough to brown. Serve warm or cold. 
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up