YUUUMMM! LOOK RIGHT HERE!! I just baked my interpretation of a classic apple cake - here with a mazarin base, apple compote, and a velvety Gold chocolate cream!! Doesn't that just sound delicious?! It tastes absolutely amazing!!
Recipe for apple layer cake
YUUUMS! LOOK HERE!!
I just baked my interpretation of a classic apple cake – this one with a marzipan base, apple compote, and a velvety Gold chocolate cream!!
Doesn’t that just sound delicious?!
It definitely tastes amazing!!
The recipe is for 8 people if, like me, you bake it in Ø21/22 molds.
Servings: servings
Apple Layer Cake
YUUUMMM! LOOK RIGHT HERE!! I just baked my interpretation of a classic apple cake - here with a mazarin base, apple compote, and a velvety Gold chocolate cream!! Doesn't that just sound delicious?! It tastes absolutely amazing!!
Equipment
- Kitchen Scale
- Bowl
- Whisk
- Sieve
- Springform
- Baking Paper
- Oven
- Pot
- Blender
- Microwave
- Piping Bag
Ingredients
Mazarin:
- 250 gram Marzipan grated
- 200 gram Sugar
- 250 gram Butter soft
- 3 pcs. Egg
- 100 gram Flour
- 1 pinch Salt
Apple Compote
- 3 pcs. Gelatin Sheets
- 500 gram Apples peeled and diced
- 63 gram Sugar up to 6 tbsp
- Lemon Juice
- 1 pcs. Vanilla Pod
Gold cream
- 250 gram Caramel chocolate Gold
- 500 gram Whipping Cream
- 2 pcs. Gelatin Sheets
Garnish
- 100 gram Caramel chocolate Gold
- Garnish Crisp-pearls & Gold flakes
Instructions
- Mazarin
- Whisk grated marzipan, soft butter, and sugar together well.
- Add eggs one at a time and whisk well in between.
- Sift flour and salt into the batter and fold together.
- Pour the batter into a greased springform pan with parchment paper at the bottom and bake at 180 degrees Celsius (356 degrees Fahrenheit) conventional oven for about 40 minutes.
- Remove the cake, let it cool completely, and place it on a platter with a baking ring and cake plastic.
Apple Compote
- Place the apple pieces in a pot and bring to a boil with sugar, scraped vanilla seeds, the empty pod, and 2 tbsp of water.
- Soak gelatin in cold water.
- Let the compote cook down well so that some of the liquid evaporates.
- Mash or lightly blend the apples.
- Season to taste with lemon juice and more sugar.
- Melt the gelatin in the compote.
- Let it cool to room temperature and place it on top of the mazarin.
- Place the cake in the fridge until the compote is set.
Gold Cream
- Soak gelatin in cold water.
- Melt the chocolate in the microwave and heat the cream in a pot.
- Melt the gelatin in the cream and pour the cream over the chocolate.
- Let it sit for 2-3 minutes.
- Stir together until smooth and glossy chocolate cream.
- Put it in a freezer bag and refrigerate to cool to 5 degrees Celsius (41 degrees Fahrenheit).
- Place the cooled chocolate cream in a bowl and whisk it until it becomes airy and firm.
- Be careful it doesn't split!
- Put the cream in a piping bag with a star nozzle.
Decoration
- Temper the chocolate, create beautiful decorations or spread it thinly on a piece of parchment paper.
- Break pieces of chocolate once it has set.
Assembly
- Remove the ring and plastic from the cake and pipe the chocolate cream on.
- Decorate with chocolate pieces, pearls, and gold flakes.
- Enjoy it.