Having been a while since i have posted a recipe, here is a marvelous cake for you. An Apple cake with walnuts and Toffee. The classic apple cakes are very liked by my family, you know, with the apple pieces on top. But thought it was time to try out something different, and if I´m honest, I was desperate to make one of those cakes with caramel dripping over it.
It has three layers of apple and walnuts biscuit, with a light touch of rum. For the filling we will make a mascarpone and quark cream which we will also use to cover the cake. To finish we will decorate the cake in very simple way, with a caramelized apple on the centre of the cake. We then drop the caramel on the edges for it to spill down the sides.
Simple….., with a very rustic charm, although elegant too, don’t you agree?
This is the second time I´ve made this, and I can assure you it won´t be the last. The first time was a trial. The cake itself was nice, but the caramel, well… we don´t understand each other very well. Well… the presentation didn´t turn out very well so I had to make it again to show you.
This cake is very simple to make. The tricky part is making the caramel… I dont have the paaaatience … but never mind, they say practice makes perfect, and I´m on it.
Something to take into account when the sugar is caramelising is not to let it get too dark, because it can taste bitter and ruin the taste of the toffee.
If you don´t want to use rum, because of children, or you don´t like alcohol, you can substitute it with a few spoonfuls of apple juice.
You can add a variety of spices to this cake too, but it´s optional, whatever you prefer. My personal favourite is adding cinnamon, also we can add a pinch of nutmeg, ginger powder, or allspice.
If you try it you´ll see that the sponge cake and the mascarpone cream aren´t overly sweet, which makes it especially enjoyable when mixed with the toffee.
Flavours that encapsulate autumn … Apples, Nuts, Cinnamon … Delicious !!!
- 2 big apples peeled and grated
- 3-4 tbsp lemon juice
- 4 tbsp rum
- 250 gr butter
- 1 pinch of salt
- 1 tsp vanilla extract
- 300 gr sugar
- 6 eggs
- 300 gr flour
- 100 gr cornstarch
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch allspice
- 200 gr ground walnuts
- FOR THE CREAM
- 500 gr Mascarpone
- 250 gr Quark
- 70 gr icing sugar
- 1-2 tsp vanilla extract
- 2-3 tbsp lemon juice
- 1 small apple
- 150 gr sugar
- 150 gr cream
- Preheat oven to 180 degrees Celsius and line the bottoms of three 8-inch cake pans with parchment paper. Then grease and flour the sides.
- Mix the grated apples with the lemon juice and rum and set aside.
- Whisk together the dry ingredients,( flour, cornstarch,baking powder, cinnamon,nutmeg, and allspice) in a bowl and set a side.
- In a bowl of stand mixer, beat the butter until smooth, add the sugar, vanilla and a pinch of salt and beat until light and fluffy ( about 5 minutes)
- With the mixer on low speed, add eggs one at a time, mixing until incorporated after each addition.
- Add half of the dry ingredients and mix on low speed until incorporated. Repeat with the remaining half of the dry ingredients.
- By hand, stir in walnuts and apples.
- Divide batter evenly between the three cake pans and bake for 30-35 minutes, or until a toothpick inserted into center of the cake comes out clean.
- Let cakes cool in pans on a wire rack for 10 minutes, then turn out onto a wire rack and let cool completely.
- FOR THE FROSTING
- Mix toghether the mascarpone, quark, icing sugar, vanilla and lemon juice, until smooth.
- Place one layer of cake on serving plate. Top with 1/3 of frosting, spread evenly. Repeat with remaining layers. Frost and smooth the outside. Chill for 3 hours
- Place sugar and 3-4 tbsp water into a medium pot, heat until it caramelizes in a light brown color and immediately remove from the heat.Bring cream to boil and slowly add to the caramel while whisking quickly. The mixture will bubble up , continue beating until the caramel dissolves. Remove from the heat and let it cool.
- Using a small spoon, place dollops of caramel around the top edges of the cooled cake, allowing some to drip down.
- Top the cake with a small apple, spoon some caramel over the top and sides of the apple.