Caramelized Apples Layer Cake
Apple pie is one of the most delicious and classic desserts in existence. What would happen if I tried to convert this experience from a pie to a layer cake? In this following recipe I am using caramelized apples as the filling and topping of a cake. The flavor is just unbelievable.
First published:
Last modified:
Caramelized Apples Layer Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Vanilla Genoise (Recipe) | – | 1.5cm thick x 3 Sheets |
| Filling | Apples (Granny Smith)- Peeled, cored and cubed to 1cm pieces | 342g (3 Apples) |
| Unsalted Butter | 45g | |
| White Granulated Sugar | 105g | |
| Water | 60g | |
| Cinnamon | 3/4 tsp | |
| Insert Cream: Plain | Heavy Cream (38%) | 190g |
| White Granulated Sugar | 19g | |
| Icing Cream: Plain | Heavy Cream (38%) | 120g |
| White Granulated Sugar | 12g | |
| Piping Cream: Plain (Closed star piping tip 844) | Heavy Cream (38%) | 60g |
| White Granulated Sugar | 6g | |
| Decoration: Fresh Mint Leaves | Fresh Mint Leaves | QS |
Preparation:
Caramelized Apples:
Peel, core and cube the apples to 1cm pieces.
In a saucepan, cook the apples together with the butter, sugar and water, on high heat, stirring constantly, for about 10 minutes. After 5 minutes, add in the cinnamon and keep cooking, stirring constantly, for the remaining 5 minutes.
Transfer the mixture to a sieve, sitting over a bowl, to catch any excess liquids- you can cover the sieve with plastic wrap at this stage. It is best to let the apples exude as much liquid as possible (let them drain for 1.5-3 hours, or refrigerated overnight). Either way, cool down completely before use.
Cake assembly instructions:
- Spread 75g insert cream, top it with 50g of caramelized apples (try to avoid the center). Cover the apples with another cake sheet.
- Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the entire cake
- Ice and decorate as shown in the photo, or per your personal preference.
