APPLE PIE LAYER CAKE
INGREDIENTS: (to serve 6-8)
Barely brown butter ake: (for 1 quarter of oven pan)
55 gr butter
40 gr browned butter
250 gr granulated sugar
60 gr light brown sugar
3 eggs
110 g buttermilk
65 gr grapeseed oil
2 gr vanilla extract
185 gr confectioner's flour 4 gr baking powder
4 gr kosher salt
Apple cider soak: (for about 60 gr or ¼ cup)
55 gr apple cider
5 gr light brown sugar
0.25 gr cinnamon powder
Liquid cheese cake: (for about 325 gr)
225 gr cream cheese
150 gr sugar
6 gr corn flour
2 gr kosher salt
25 gr milk
1 egg
Pie crumb: (for about 350 g)
240 gr flour
18 gr sugar
3 gr kosher salt
115 gr melted butter
20 gr water
Apple pie filling: (for 400 gr)
1 lemon
300 gr Granny Smith apples
14 gr butter
150 gr light brown sugar
1 gr powdered cinnamon
1 gr kosher salt
Pie crumb frosting: (220 gr for two apple pie cakes)
Half the cake crumbs
110 gr milk
2 gr kosher salt
40 gr butter at room temperature
40 gr ground sugar
Special equipment:
1 6-inch cake ring,
2 strips acetate, each 3 inches wide and 20 inches long
PREPARATION:
For the barely brown butter cake: Heat the oven to 180ºC. Mix the butters and sugars and cream together at medium-high speed for 2 or 3
minutes. Add the eggs and mix at medium-high speed for 2 or 3 minutes. Add the buttermilk, oil and vanilla at minimum speed. Increase the speed to medium high and beat for 5 or 6 minutes until the mixture has doubled in size and is smooth and white. At a very low speed, add the confectioner's flour, baking powder and salt. Mix for 45 or 60 seconds. Mix at low speed for 45 seconds. Use a Pam spray to coat one quarter of an oven pan, then cover with baking paper. Spread the cake mix with a spatula forming
an even layer. Bake for 30 or 35 minutes. The cake should rise to double the
initial height but should be fairly buttery and dense. Remove from the oven and cool.
For the apple cider soak: Whisk together the cider with the brown sugar and cinnamon until the sugar is completely dissolved.
For the liquid cheese cake: Heat the oven to 150ºC. Place the cream cheesein the mixebowland mix for 2 minutes. Add the sugar and mix for 1 or 2 minutes until completely mixed in. Beat the corn flour and salt in a medium-sized bowl and gradually add the milk, beating all the time. Then add the egg and continue to beat until the mixture is smooth. While blending the cheese at medium-low speed, add the mixture of corn flour, egg and milk. Beat for 3 or 3 minutes. Line the base and sides of a 6 x 6 inch oven plan with
plastic wrap. Pour the cheese cake batter in and bake for 15 minutes. Shake the pan a little to test that at the centre it is still undercooked. Leave to cool
and finish setting.
For the pie crumb: Heat the oven to 180ºC. Combine the flour,
sugar and salt in a mixer bowl and mix at low speed. Add the butter and water and continue to beat at low speed until the mixture starts to come together in clusters. Spread out on an oven pan lined with baking paper. Bake for 25 minutes, breaking up occasionally. The crumbs should be lightly browne