Apple Cream Cake Recipe
This delightful Apple Cream Cake features layers of tender cake, a smooth and luscious cream filling, and juicy apples. The combination of flavors and textures makes it a perfect dessert for any occasion. Follow this step-by-step guide to create a cake that’s both beautiful and delicious!
Ingredients:
For the Cream:
- 1 egg
- A pinch of salt
- 8g (1 tsp) vanilla sugar
- 60g (4 tbsp) sugar
- 40g (4 tbsp) cornstarch
- 250ml (1 cup) milk
- 2 tsp lemon juice
- 30g (1.5 tbsp) butter
For the Cake:
- 2 apples (1 chopped, 1 sliced thin)
- 1 tbsp sugar
- 2 eggs
- A pinch of salt
- 8g (1 tsp) vanilla sugar
- 120g (0.6 cup) sugar
- 100ml (1/2 cup) vegetable oil
- 130ml (1/2 cup) warm milk
- 280g (1.75 cups) flour
- 16g (2 tsp) baking powder
- 50g raisins
- 1 egg yolk (for egg wash)
- 2 tbsp milk (for egg wash)
- Powdered sugar for topping (optional)
Instructions:
Make the Cream:
- Whisk Ingredients:
- In a pot, whisk together 1 egg, a pinch of salt, vanilla sugar, and 60g of regular sugar.
- Add Cornstarch and Milk:
- Stir in cornstarch and milk, ensuring the mixture is smooth.
- Cook Until Thickened:
- Cook the mixture over medium heat, stirring continuously, until it thickens to a pudding-like consistency.
- Finish the Cream:
- Remove the pot from heat, and stir in the lemon juice and butter until the cream is smooth.
- Cover the cream with plastic wrap directly on the surface to prevent a skin from forming, and allow it to cool completely.
Make the Cake Batter:
- Prepare the Oven:
- Preheat the oven to 180°C (356°F). Line a 24cm (9.5-inch) round baking pan with parchment paper.
- Whisk Eggs and Sugar:
- In a large bowl, whisk together the eggs and a pinch of salt until combined.
- Add vanilla sugar and 120g of sugar, and whisk until the mixture becomes light and fluffy.
- Incorporate Oil and Milk:
- Gradually add the vegetable oil and warm milk to the egg mixture, stirring until fully incorporated.
- Sift Dry Ingredients:
- Sift flour and baking powder into the wet mixture, gently folding to combine until smooth.
- Add Apples and Raisins:
- Fold in the diced apples and raisins, ensuring they are evenly distributed in the batter.
Assemble and Bake:
- First Layer of Batter:
- Pour half of the cake batter into the prepared baking pan, spreading it out evenly.
- Add the Cream Layer:
- Gently spread the cooled cream over the first layer of batter, being careful to keep it even.
- Second Layer of Batter:
- Pour the remaining cake batter over the cream, and spread it evenly to cover the cream layer.
- Arrange Apple Slices:
- Place the thinly sliced apples on top of the batter, arranging them in a decorative pattern.
- Egg Wash:
- Mix the egg yolk with 2 tbsp of milk, and brush this mixture over the apple slices for a golden finish.
- Bake:
- Bake the cake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
FAQs:
1. Can I use other fruits instead of apples?
Yes, pears or peaches would work well as substitutes for apples in this cake, providing a slightly different flavor profile.
2. How do I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
3. Can I make the cream in advance?
Absolutely! You can prepare the cream a day ahead and refrigerate it. Just make sure to cover it with plastic wrap directly on the surface to prevent a skin from forming.
4. Can I skip the raisins?
Yes, if you’re not a fan of raisins, you can leave them out or replace them with another dried fruit, such as chopped dried apricots or cranberries.
5. Can I freeze the cake?
Yes, this cake can be frozen. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Enjoy this delicious and comforting Apple Cream Cake!