1 cup unsalted butter
4 lb green apples, peeled, cored and cut into 1-inch cubes
2 tablespoons lemon juice
1 vanilla bean, split
3/4 cup sugar
3 tablespoons calvados or brandy
2 (1 3/4 lb) brioche loaves, cut into slices 1/2-inch thick with crusts removed
heavy cream, for serving
Other necessary recipes:
Melt 1/2 cup of the butter in a large saucepan. Add the apples, lemon juice, vanilla bean, sugar, and Calvados or brandy. Cook over a medium-low heat for 35 minutes, or until the apples are soft and most of the liquid is absorbed. Remove from the heat and discard the vanilla bean. Allow to cool completely.
Preheat the oven to 400 degrees F. Butter a 6-inch charlotte mold.
Melt the remaining 1/2 cup of butter in a saucepan. Fan 6-7 slices of brioche evenly in a full circle on the countertop. Place the charlotte mold on top and trim the brioche to the base size using a serrated knife. Butter both sides of each slice of brioche. Reserving 4 slices of brioche for the top, line the mold with the slices, overlapping the edges slightly, like shingles. Fill with the apple mixture and fit the remaining brioche slices on top. Chill in the refrigerator for 15 minutes. Remove the cake from the refrigerator, then bake for 30-40 minutes, or until the brioche on top is golden. Allow to cool for at least 30 minutes before serving.
Slice the cake into wedges and serve with heavy cream.
Active Time: 20 Minutes
Total Time: 2 Hours 10 Minutes
Yield: 10 Servings