The best way to describe this cake batter infused beauty is a dessert lasagna. Layers of spiced apples, rich custard and cake...it's a new dessert category, with the layers of decadent fruit and custard. All cradled by a moist butter cake.
Promise me you will try this recipe with bananas. It's a banana pudding cake! Indescribable.
You can definitely serve this dessert with a sauce, as I've done here. I flavored mine with Chambord, the black raspberry aroma paired so well with the apples! But you will see in the recipe, add whatever spirit moves you. Definitely be mindful of what fruit you are using, that will play heavy into the flavors you may want in your sauce and whipped cream.
The espresso whipped cream I made here added so much more to this dessert than I initally thought. A perfect clean finish to cut the richness. I use my gold standard coffee extract, Watkins, linked here. So intense so measure carefully!
This recipe is a breeze to make. If you'd like to use a cake mix instead of creating my cake recipe (link included) at the start, please do so! I would select one that says "golden" or "yellow" cake mix.
Another wonderful things about this recipe is you can use almost any fruit here...think bananas, strawberries, peaches, pears...channel your inner chef and make it your own...comment below on how you've created this recipe!
NOTE: I've included a variation of the cake batter recipe at the very bottom of this entry for those who would prefer a firmer cake throughout with less custard. Either version is a winner. I prefer the original.
Method/Recipe
Read through recipe first and gather the ingredients.
Follow in this order:
Select a 9x13 pyrex or metal baking pan that is 3-4 inches deep. Spray the sides with baking spray or butter them. We will be buttering the base of the pan in a few minutes.
Prepare cake batter:
Begin by making Rosie’s golden cake batter, part of another fabulous cake recipe, Farmhouse Chocolate Cake, inspired by a cake my mom always made. The recipe link is here. Make sure to try the Farmhouse recipe, it's got such a fudgey texture.
And YES, feel free to use a cake mix when creating this recipe if you'd like. Sometimes it's so much easier. Prepare the batter as instructed, then set the batter aside.
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Heat oven to 350 degrees.
Peel 7 large apples. Use your favorite firm flesh apple, a mixture of different varieties, all of which should have a firm flesh. No mealy textured apples allowed.
If you use this magnificent apple peeler, it will core, peel and slice apples at the same time...HIGHLY RECOMMEND....@Spiralizer
If your apples are peeled but not sliced yet, carefully core first, then slice into 1/4 inch ringlets. Use a high quality very sharp knife...I suggest you have knife skills to do this, as it is a difficult cut. You could use a mandeline, but I stay away from mandolines. I have seen too many things go wrong.
Just buy the peeler above. Best $20 you will spend all year. I HIGHLY recommend this apple peeler. It is an inexpensive, genius tool that will save you an enormous amount of time.
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Make cinnamon custard:
Beat together in medium bowl with a hand mixer or whisk;
1 can sweetened condensed milk
2 eggs plus 1 egg yolk
A few grains of salt
1-2 teaspoon (s) cinnamon
2 teaspoons lemon juice
1/2 teaspoon lemon zest (optional)
Mix well and set aside.
Make streusel crumb;
In medium bowl, fork mix 2 cups brown sugar (light or dark)
Add 2 tablespoons flour
Dash of salt
(We will use most of the streusel on the first layer and save about 1/2 cup for use on top of cake.)
Set aside.
ASSEMBLE CAKE FOR BAKING:
Remove apple slices from acidulated water, and dry thoroughly between paper towels.
Place 1 stick (1/4 cup) of melted butter at base of baking pan.
Add on one thick layer of half the sliced apples, letting them overlap slightly.
Add 1 1/2 cups streusel mix, sprinkling evenly over the apples.
Gently pour cake batter over the top.
Pour custard over the added cake batter.
Layer with the other half of the apple slices.
Top with the remaining 1/2 cup of the streusel.
Sprinkle cinnamon on top.
Put in oven on middle rack, and bake for 50-60 minutes.
For best results do not eat when hot when initially taken out of the oven. The cake needs to sit as the custard firms.
Cool on wire rack for a 30-45 minutes.
While cooling, make the Chambord sauce;
Chambord Sauce
This recipe serves two. Duplicate as needed.
If you prefer bourbon or other spirit in this sauce, just replace the chambord.
In a small sauce pan, over medium heat, add 1 cup heavy cream. Watch to ensure cream doesn't begin to burn. Another reason to invest in high quality stainless steel cookware. This is less likely to happen with a heavy based saucepan like @all-clad, my favorite mainstay.
Whisk in a dash of lemon juice and few grains of salt.
Whisk in 1/4 cup brown sugar, choose dark or light according to preference. I think it depends on the spirit added. If it's brandy, I'd use dark brown sugar.
Finally, whisk in 3 tablespoons unsalted butter.
Whisk sauce well while cooking, allowing the sauce to come up to a mild simmering state. Continue to whisk as sauce thickens. Remove from heat.
Stir in liqueur or liquor of choice - 2 tablespoons or whatever amount you prefer.
I used Chambord, a black raspberry liqueur. Many other spirited options work well, choose what you prefer. Brandy is always a wonderful option with the apple version of this dessert.
Good accompaniments include ice cream, whipped cream (flavored If preferred, see below), and the spirited sauce. ❤️
Easy Espresso Whipped Cream (aka "Chantilly cream")
You can double this recipe if serving more than 4 people.
Whip 1 1/2 cups heavy cream with 2 tablespoons powdered sugar and 2 teaspoons coffee extract. Link here for one of my fave Watkin's products! You can use the coffee flavor in so many sweet and savory recipe applications.
Have fun, play around with different PURE extracts. I could write more on this subject, and will later. Start thinking about the flavors that pair well with a fruit you use in the dessert. Play with these, they can add alot to your desserts. Think the 5 elements of taste. Sweet, salty, sour, bitter, and umami.
Serve warmed in oven or at room temperature. I've seen many put it in the microwave and still love it.
Store in the refrigerator for up to 4 days. Serve from the refrigerator warmed in microwave or oven. Some even prefer the cake cold.
Freezes very well. Even with the sauce and whipped cream addition. You could plate these for an event and freeze if needed. Quality is uncompromised.
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If you'd prefer a firmer cake throughout, with less custard, make these changes to the recipe...
To the cake batter:
Add an additional cup of flour, to total 3.5 cups.
Add 1 additional egg, to total 3 eggs and 1 egg yolk.
Add 1/4 teaspoon salt, to total 1 1/ 4 teaspoons salt.
Add 4 tablespoons (1/4 cup) of additional sugar, to total 1 1/4 cup sugar.
If you are using a cake mix, prepare 1 and 1/4 boxes of batter.
Math is weird.
Proceed with recipe.
No additional adjustments to the other parts of the recipe. 💋
Don't forget to also consider this for breakfast or a brunch! ❤️
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