Triple-Layered Apple Cake

Name: Triple-Layered Apple Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Cuisine: German
Ingredients: 30g unsalted butter; 3 red apples, peeled and finely chopped; 1 tsp Gewürzhaus Apple Cake Spice; 1 tsp raw sugar; 300ml full-fat thickened cream; 90g unsalted butter, softened at room temperature; 2 cups raw sugar; 2 free-range eggs; 4 small red apples, peeled and finely diced; 3 cups self-raising flour; 2 tsp Gewürzhaus Apple Cake Spice; 1-2 tbsp milk, to thin batter (optional); 1 red apple; 1 tbsp Caster Sugar; 3 tbsp apple or apricot jam

Medium

1.5hrs

Triple-Layered Apple Cake

Rated 3.4 stars by 79 users

Cuisine

German

Servings

Prep Time

20 minutes

Cook Time

40 minutes

Rest time

30 minutes

Stewed apples built into a triple-decker cake. Apples, butter, cinnamon and layered with thick cream, this Triple-Layered Apple Cake takes the cake (!) in terms of moisture and indulgence. Use microwaved apricot jam to brush over the top of the cake for another layer of indulgence.

Ingredients

For the stewed apple layer

30g unsalted butter
3 red apples, peeled and finely chopped
1 tsp Gewürzhaus Apple Cake Spice
1 tsp raw sugar
300ml full-fat thickened cream

For the two bases

90g unsalted butter, softened at room temperature
2 cups raw sugar
2 free-range eggs
4 small red apples, peeled and finely diced
3 cups self-raising flour
2 tsp Gewürzhaus Apple Cake Spice
1-2 tbsp milk, to thin batter (optional)

For the top layer

1 red apple
1 tbsp Caster Sugar
3 tbsp apple or apricot jam

Directions

For the stewed apples, melt butter in a heavy based saucepan, then add apples, simmering on the very lowest heat for about 10 minutes. Add spice and sugar and stir. Continue to simmer for a further 10 minutes until the apples are tender, but not mushy. Set aside.
Preheat the oven to 180°C (conventional) and line two 22cm springform cake tins. In a large bowl, cream butter and sugar until pale and fluffy. Add the egg and apples and gently mix by hand with a spatula. Sift in flour and spice and fold to combine. Add 1-2 tablespoons of milk here if the batter’s consistency is too dry. Divide the batter evenly into the prepared cake tins and smooth the tops out.
Bake the bases for 25 minutes. Whilst these are baking, quarter and core an apple, and slice into super thin segments that will be layered onto the top of the cake. Place them in a small bowl and toss them in caster sugar, set aside. Remove one of the bases from oven and carefully but quickly layer the apple segments in a fan fashion onto the cake. Bake for a further 10 to 15 minutes or until a skewer comes out clean. Check the second base for readiness at 5 minutes intervals to avoid over-baking.
When the bases are cool, heat the jam in the microwave until thick yet fluid. Brush over the top of the apple layer.
To stack, place the bottom layer onto a serving plate. Spread the stewed apples evenly over the base, pressing down gently. Precut the top layer into the slices you want, making sure you cut no further than half way through. Whip the cream until stiff peaks form.
Spread over the apple layer. Carefully place the top base onto the whipped cream layer.