Apple Pie and Caramel naked layer cake featured image

Apple Pie and Caramel naked layer cake

Ok, i bet all of you know what an Apple Pie is right? But do you know where it originated?

Let’s find out. Apple Pie is an American version of the French dessert called Charlotte russe, which at current times has many variations.

Charlotte was first time made and served by the French chef, Marie-Antoine Carême in the beginning of 1800s. He is now seen and known as the founder of  “La Grande Cuisine Française” as well as an inventor of still-in-use chef’s whites.

He was a celebrity chef of his times. A modernizer and a revolutionist in the kitchen.

Carême cooked for all the people with power including Prince George – Prince of Wales (future King George IV), Russian Emperor Alexander I and British Ambassador in Vienna – Lord Charles Stewart.

Rumors say that Carême prepared the first Charlotte russe for his employer Alexander I and his sister-in-law Queen Charlotte, Princess Charlotte of Mecklenburg-Strelit who was a wife of King George III of Great Britain and Scotland.

At the beginning, it was made with all different seasonal fruits, but the apple charlotte was truly loved by everyone and became a classic.

In Poland Charlotte, or Szarlotka, is a stample dessert. It always come with sweet pastry and lots of cinnamon. And Oh my it is insanely delicious.

So there you go, there’s a little back story and some history behind the classic apple dessert and here’s your chance to try a version with a bit of a twist!

The recipe below indulges one’s love for apple pie, dulce de leche and burnt butter sponge in one layer cake.

INGRIDIENTS:

  • sponge:
  • 40g buerre noisette (brown butter)
  • 55 g butter
  • 200 g sugar
  • 60 g unrifined brown sugar
  • 3 eggs
  • 110 ml buttermilk
  • 65 ml vegetable or coconut oil
  • 1 tsp vanilla extract
  • 1 tsp of baking powder
  • 1/2 tsp himalayan salt
  • apple filling:
  • 2 apples
  • 1 tsp cinnamon
  • 1 lemon (juiced)
  • 130 g brown sugar
  • 1 tbsp butter
  • pinch of salt
  • butter and cheese cream:
  • 50 g butter
  • 75 g philadephia cheese
  • 120 g icing sugar
  • leftover sponge crumbles
  • for soaking: 50 ml hot water
  • 50 ml apple juice
  • sugar to taste
  • +200 g dulce de leche
  • to decorate: nuts and fruits

METHOD:

  1. sponge: line a baking tray 35cmx25xm with baking paper and preheat the oven to 170°C.
  2. put the butter for buerre noisette in a small saucepan with a thick bottom on a small heat and cook until the butter is browned (be careful not to burn it) and cool it down.
  3. put both butters and sugars in a mixing bowl and beat it together for 2 minutes.
  4. add the eggs and beat for another 5-6 minutes until it double the volume.
  5. add buttermilk, vanilla and and oil and continue beating.
  6. add flour mixed with baking powder and salt and mix it together.
  7. transfer the batter onto a baking tray and bake for about 30 minutes or until the sponge spring back after pressing with a finger.
  8. chill and cut 3 discs (with a cutter or bowl)
  9. apple filling: peel the apples and cut into small cubes.
  10. put the apples, lemon juice, sugar, cinnamon and salt into a pot with a thick bottom and cook until they’re soft and cool them down.
  11. cream: in a bowl beat butter and cream cheese, add icing sugar and at the end stir in the sponge crumbles (leftover from cutting the discs).
  12. adjusting: put the first disc on a plate and soak with an apple juice mixed with water and sugar. spread a layer of dulce de leche, layer of apple filling and layer of cream, cover with a second disc and repeat the process. Cover with a third disc and spread layer of dulce de leche and decorate with chopped nuts or/and fruits.
  13. store the cake in a fridge and enjoy.

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