Cushion cake

Crumble

Quickly mix all the ingredients with your hands until you have large crumbs, spread them in a square 20x20 tart tin, pressing them down a little, and bake at 180°C for about 30 minutes until completely golden. Leave to cool, take out of the tin and set aside.

Dark chocolate bavarois

Pour the milk and the first part of the cream into a pot and heat on the stove. Meanwhile mix the yolks with the sugar and pour them over the milk and cream mixture, then cook to 83°C, checking the temperature with a thermometer (crème anglaise base). Melt the dark chocolate, semi-whip the second part of the cream and soak the gelatine in cold water. After cooking, when the crème anglaise is at about 60°C, add the well-squeezed gelatine and let it dissolve. Pour the mixture over the melted chocolate and emulsify well. Fold in the semi-whipped cream.

Chamomile jelly

Pour the water into a small pan and bring it just to the boil, then leave the chamomile to infuse for a few minutes. Meanwhile soak the gelatine, squeeze it out well and add it to the mixture when it is at about 60°C. Pour into a steel square tin of about 15x15 cm lined with cling film and add the caramelised Annurca apple cubes. Leave to set in the freezer.

Caramelised Annurca apples

In a pan, caramelise the apple cubes with the sugar and the lemon juice.

Assembling the cake

In a cushion-shaped silicone mould, pour a layer of chocolate bavarois, leave it to set for a few minutes and lay on it the square of chamomile jelly and apple cubes. Continue with another layer of bavarois up to the rim of the mould. Put in the freezer until completely frozen (even overnight if needed). Once the cake is frozen solid, take it out of the mould, spray it evenly with cocoa butter and decorate the quilting with small coloured sugar pearls. Place the crumble on the serving plate and set the bavarois cushion on top.