All Recipes

Cinnamon Apple Gâteau

Cinnamon Apple by Gâteau Chef Eldon Brink of Holiday Inn Winnipeg SouthChef Eldon Brink,
Holiday Inn Winnipeg South

Decadent layers of apple, cinnamon and spongy cake are light as air.

1 1/2 cups softened butter
2 cups sugar
2 eggs
2 1/4 cups flour
2 Tbsp cinnamon
icing sugar

4 cups quartered and cored crab apples
sugar to coat
2 cups whipping cream
1/4 cup icing sugar
1/2 oz Sourpuss apple liqueur (optional)


  1. In a medium-sized pot, add all ingredients except for duck.
  2. Bring to a boil, remove from heat immediately and cool.


  1. Preheat oven to 350˚F.
  2. In a medium-sized mixing bowl, cream butter and sugar using a mixer on medium speed for 2 mins. Mix on high for 8 mins.
  3. Add eggs one at a time until well mixed.
  4. In a separate medium-sized mixing bowl, combine flour and cinnamon. Add to batter on low speed 1 cup at a time. Mix well.
  5. Line a baking sheet with parchment paper.
  6. Remove paper and place over an 8″ cake pan. Using an offset spatula, spread 1/4 cup of batter thinly over the paper making an 8″ circle. Depending on size of baking sheet, you should be able to fit two circles of batter side-by-side on the parchment paper.
  7. Carefully return parchment paper to baking sheet. Bake for 8-10 mins or until golden.
  8. Cool at room temperature for 30 mins. Layers are crisp and break easily.
  9. Repeat steps 5 to 8 with remaining batter to create 14 layers.


  1. Preheat oven to 350˚F.
  2. In a medium-sized bowl, toss crab apples in sugar to coat.
  3. Place apples on baking sheet and bake until tender for 10-12 mins.
  4. Cool for 15 mins. Purée apples.
  5. In a separate medium-sized bowl, whip cream with icing sugar using a mixer at high speed until stiff. Whip in liqueur.


  1. Lay one cake layer on plate and spread 1/3 cup whipped cream evenly over entire circle.
  2. Spread 1/3 cup apple mixture evenly over a second cake layer.
  3. Place apple cake layer on top of whipped cream layer. Spread a thin layer of whipped cream on top.
  4. Continue to stack remaining layers using steps 1 to 3.
  5. Refrigerate for at least 6 hrs.
  6. Dust with icing sugar.

Yields 12-16 slices