Apple, Orange, and Fruit Leather Cake
Baking and Desserts • European
Description
In the cake filling, instead of whipped cream, you can use Chantilly cream, cream cheese, mascarpone, or sour cream whipped with sugar. The top and sides of the cake can be decorated with tuile cookies, thin wafers, or dacquoise sponge with chocolate decor, if desired.
Ingredients
- Apple 15 oz
- Meyer Lemon Juice 2 tablespoons
- Sugar 5 oz
- Chocolate eggs 2 pieces
- Butter 5 oz
- Wheat Flour 5 oz
- Baking Powder 1 teaspoon
- Ground Cinnamon 1 teaspoon
- Vinegar essence 1 teaspoon
- Activated Baking Soda ½ teaspoon
- Milk 2 tablespoons
- Orange zest 1 tablespoon
- Salt a pinch
- Orange juice concentrate 5 fl oz
- Cointreau 2 tablespoons
- Orange Syrup 3 tablespoons
- Fruit Leather 5 oz
- Whipped Cream 10 fl oz
- Cocoa Powder 1 tablespoon
Step-by-Step Guide
Step 1
For the apple layers, preheat the oven to 355°F. Line a square baking pan with a side of 18 cm with parchment paper. Peel the apples, remove the seeds, grate them, and sprinkle with lemon juice. Beat the eggs with vanilla essence and sugar until creamy, then add melted and cooled butter, salt, and sifted flour, baking powder, and baking soda. If the batter is too thick, thin it with milk. Add the grated apples, cinnamon, and orange zest; transfer the batter to the prepared pan and bake for about 45 minutes (check for doneness with a toothpick). Allow to cool completely, then cut horizontally into two layers.
Step 2
For the soaking syrup, mix the orange juice and liqueur. Soak one of the layers with half of this mixture. Using a sharp knife, cut the fruit leather horizontally into 2 pieces. Spread a thin layer of melted jam on the soaked layer and, while the jam is still warm, place pieces of fruit leather (cut side down) without leaving gaps. Spread 1/3 of the whipped cream over the layer of fruit leather, cover with the second layer soaked with the remaining mixture of orange juice and Cointreau. Refrigerate the cake overnight.
Step 3
Remove the cake from the refrigerator. Spread the remaining cream on the top and sides of the cake. Place a stencil on the cake and dust it with cocoa. Carefully remove the stencil, trying not to smudge the design.
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