Apple Cake
A refined apple and vanilla cake with spiced apple sponge layers, caramelized apple filling, and silky mascarpone cream. Finished with a white chocolate frosting, it’s elegant yet comforting.
Servings :10
Ingredients
Apple Sponge
- 145 g light brown sugar
- 130 g granulated sugar
- 200 g whole eggs
- 180 g neutral vegetable oil
- 270 g all-purpose flour
- 30 g cornstarch
- 6 g baking powder
- 4 g baking soda
- 4 g ground cinnamon
- 2 g ground ginger
- 1 g ground cardamom
- 2 g salt
- 360 g grated apples (large grater, un-drained)
- 10 g lemon juice
Caramelized Apples
- 200 g apples (peeled and diced small)
- 10 g lemon juice
- 35 g granulated sugar
- 20 g butter
- Water (as needed)
Mascarpone Cream
- 250 g mascarpone
- 150 g cream cheese
- 80 g powdered sugar
- 260 g whipping cream
- 10 g vanilla extract
Frosting Cream (for covering the cake)
- 200 g whipping cream
- 200 g white chocolate
- 5 g vanilla extract
- 200 g butter (room temperature)
Instructions
Apple Sponge
- Combine light brown sugar, granulated sugar, and eggs in a bowl. Whisk 1–2 minutes until slightly foamy. Add the oil and mix well.
- Meanwhile, grate the apples (with peel) on a large grater and add the lemon juice.
- Mix the grated apples into the egg mixture.
- In another bowl, combine flour, cornstarch, baking powder, baking soda, cinnamon, ginger, cardamom, and salt. Fold the dry mixture into the batter with a spatula.
- Divide the batter into 3 equal portions and transfer into three 18 cm pans lined with parchment paper.
- Bake at 160 °C for 25–30 minutes.
- Allow to cool and level if needed. Wrap and keep refrigerated.
Caramelized Apples
- Caramelize the sugar until golden.
- Add the butter, then the apples, and cook over low heat until the apples soften. Add a little water if needed. Cooking time depends on the apple variety.
- Cool completely before use.
Mascarpone Cream
- Combine all ingredients in the bowl of a mixer.
- Mix until you get a firm, fluffy cream.
- Transfer into a piping bag for assembling the cake.
Assembly
- Place one sponge layer into a cake ring lined with acetate.
- Spread part of the mascarpone cream, adding half of the caramelized apples in the center. Cover with more mascarpone cream.
- Place the second sponge on top and repeat the layering.
- Refrigerate for at least 8 hours.
Frosting Cream
- Heat the whipping cream with vanilla until hot.
- Pour over the white chocolate and emulsify with a hand blender.
- Cover with plastic wrap in contact and cool at room temperature for at least 4 hours.
- Whip the butter until light and airy.
- Add the ganache and mix just until the cream is firm and spreadable.
- Frost the cake with this cream and decorate as desired.
Equipment
- Mixer
- Kitchen scale
- Oven
- Refrigerator
- Mixing bowls
- Spatulas
- Cooking pots
- Hand blender
- Three 18 cm cake pans
- Adjustable cake ring
- Acetate sheet
- Offset spatula
- Disposable piping bags
Notes
Serving Suggestions
This cake is refined yet homey – layers of spiced apple sponge, a core of caramelized apples, and a silky mascarpone vanilla cream. Cover it with the white chocolate frosting and decorate to taste. It’s ideal for family gatherings, celebrations, or simply when you want to enjoy a flavorful, elegant dessert.