Nova Scotia-Style Apple Charlotte

Nova Scotia-Style Apple Charlotte

1 [10 1/2-ounce / 298-g] frozen pound cake, thawed
1/2 cup [125 mL] strawberry preserves
6 apples, peeled, cored and sliced
1 1/4 cups [260 g] sugar
1/4 cup [60 mL] Brandy or Calvados
1/4 cup [60 mL] freshly squeezed lemon juice
1 tablespoon [15 mL] grated lemon rind
1/4 cup [60 mL] boiling water
1 tablespoon [7 g] unflavored gelatin
2 cups [500 mL] whipping cream
1/3 cup [80 mL] chopped roasted pecans



Slice pound cake into 1/2-inch [1.25-cm] thick slices.
Spread one side of each slice of cake with strawberry preserves.
Line bottom and sides of a 9-inch [23-cm] springform pan with cake slices strawberry jam side down, cutting slices to fit.
Into a large saucepan, heat together apple slices, 1 cup [200 g] of the sugar, Brandy or Calvados, fresh lemon juice and grated lemon rind over medium-high heat until just boiling.
Lower heat to medium-low; simmer, uncovered for approximately 15 to 20 minutes stirring occasionally, until apples are tender.
Remove from heat; leave to cool to room temperature.
Into a small bowl, mix together boiling water and gelatin until dissolved.
Stir into apple mixture.
Into a medium-size bowl, whip together cream and remaining 1/4 cup [60 g] sugar until stiff peaks form.
Carefully fold whipped cream into apple mixture; evenly spread over pound cake slices.
Refrigerate for 8 hours, until set.
Release sides of pan and turn charlotte upside-down onto a serving plate to unmold.
Serve, garnished with chopped roasted pecans.