A delightful no-bake dessert that combines the classic eclair cake with the sweet and tart essence of caramel apples.
Ingredients
Scale:
1 box of graham crackers (about 14 ounces)
2 cups heavy cream
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup pastry cream (homemade or store-bought)
1 cup granulated sugar (for caramel sauce)
6 tablespoons unsalted butter
1/2 cup heavy cream (for caramel sauce)
1 teaspoon sea salt (for caramel sauce)
2 cups diced apples (such as Granny Smith or Honeycrisp)
1 tablespoon lemon juice
1 teaspoon cinnamon
Instructions
In a medium bowl, whip the heavy cream until soft peaks form. Gradually add in the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Fold the prepared pastry cream into the whipped cream gently, ensuring a light and airy texture.
In a separate bowl, combine the diced apples with lemon juice and cinnamon. Toss to coat the apples evenly.
To assemble, start with a layer of graham crackers at the bottom of a 9x13-inch dish. Spread a layer of the cream mixture over the crackers, followed by a layer of the cinnamon apples.
Repeat layering until all ingredients are used, finishing with a layer of the cream mixture on top.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the layers to set.
While the cake is chilling, prepare the caramel sauce. In a saucepan over medium heat, melt the sugar, stirring constantly until it’s golden brown. Add the butter and stir until melted.
Slowly pour in the heavy cream while stirring continuously. Be careful as the mixture will bubble. Add sea salt and stir until smooth. Allow to cool slightly.
Once the cake has set, drizzle the caramel sauce over the top and garnish with extra diced apples if desired.
