Triple-Layered Apple Cake
Apple Cake Spice
For the two bases
2 x 45g soft butter
2 x 1 cup raw sugar
2 x one egg
2 x 2 small red apples, peeled, quartered and diced
2 x 1.5 cups self-raising flour
1 red apple for layering (top layer)
3 tbsp apple or apricot jam (top layer)
For the stewed apple layer
3 red apples
30g unsalted butter
1 tsp raw sugar
For the cream layer
300ml thickened cream (not light!)
How to Cook
1. 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 under. Continue to simmer for a further 10 minutes until the apples are tender. You don’t want them mushy; they should retain a slight crunch, yet be cooked. Set aside.
2. Preheat gas oven to 180°C. Make the two layers in separate bowls (from base ingredients): Cream butter and sugar by hand. Mix in egg and apples. Sift in flour and spice, then gently fold under. Add 1 – 2 tbsp milk here if it too dry and lift under until the batter is combined. Place into lined 22cm springform tins and smooth out.
3. Bake bases for 25 minutes. Whilst these are baking, quarter and core an apple, slicing super thin segments to layer onto the top of the cake. Toss these in cinnamon sugar and set aside. Remove top base from oven and carefully but quickly layer the apple segments in a fan onto the cake. Bake for a further 10 to 15 minutes or until a skewer comes out clean. Be careful not to over-bake.
4. When bases are cool, heat 3 tbsp apple or apricot jam in the microwave until thick yet fluid. Brush over the top of the apple layer.
5. To stack, place the bottom layer onto your 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.
6. Spread over the apple layer. Carefully place the top base onto the whipped cream layer.