Apple Stuck Cake18:09
I have been meaning to make this cake for ages but just haven't got around to it. At the end, I made it by chance, only because I saw beautiful dried apples in a local store. That meant only one thing, that I had to do it straight away before the apples ended up in a far corner of my messy and overloaded back-room larder full of "I need this" ingredients that are still waiting to be used.
The thing is that I've never tried this cake before, so I had no idea what to expect. I could rely only on my instincts while choosing one of many on-line recipes and a measurement table converter as all of them were obviously American.
The cake has eight layers and I had one adequate pan! It took awhile, but because it takes 10 minutes per batch to bake, it wasn't so bad.
I adopted the recipe from White lily but made a few changes.
Apple Stack Cake
(Prepare at least one day ahead)
730 gr flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
450 gr light brown sugar
80 gr butter
40 gr lard (or 120 gr butter only)
2 large eggs
2 teaspoons vanilla extract
100 ml natural yoghurt
Note: try not to make too much in advance as the filling should be spread as still warm
1 l water
300 gr dried apples
2 peeled, cored and diced sweet apples
300 gr sugar, equal parts of muscovado and light brown
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
For chocolate cover:
100 ml double cream
100 gr chocolate
For apple roses:
4 thinly sliced apples
350 gr sugar
800 ml water
I lightly oiled a 20 cm round tin, and cut out a few parchments papers, as they could be reused. The more tins of the same size you have, the better - bake at least two at the time.
Preheat the oven to 200 C if you have a fan assisted oven, otherwise go slightly higher to 215 C/425F.
Beat a butter, lard and sugar mixture until light, then add eggs and vanilla. Combine the rest of the dry ingredients and start adding them to the butter mixture alternately with yoghurt, beating on a low speed until smooth. Put the dough on a scale and divide into 8 equal parts. Lightly flour your hands and pat dough into prepared tin, or tins. Bake for 10 minutes, or until light golden crust appears. Remove from tin and leave to completely cool on a wire rack. Repeat the process until all the dough is used.
For the apple filling, bring the water to boil and add chopped dried and fresh apples. Cook until almost all water is absorbed, about 20 minutes, then add sugar and spices, stir and simmer for further 10 minutes.
Let it cool a bit, and while still quite warm, give it a few rounds in a food processor to get a smoother texture, but make sure that you keep small chunks of apples.
Spread an even amount of warm filling between each layer, stack one layer on top of another. Leave the top one plain and pour chocolate melted in hot double cream over. Alternatively, just sift icing sugar over before serving.
Let the cake stand at least 24 hours before serving, I found it to be even better after 2 days, as the layers softened and the tastes blended together nicely.
Apple roses :Boil sugar with water shortly, set aside and add the juice of 2 lemons. Cover with parchment paper and leave to cool slightly. Core the apples, cut into very thin slices, use mandolin if available, sprinkle with lemon juice to prevent from browning, and put in the sugar syrup. Put the cover back and leave until cold.
Form the rose buds, add the latices and leave in the fridge to set. Decorate the cake, then enjoy eating your decoration.