Caramel Apple Layer Cake Best Recipe Ever

The flavours of this apple and caramel apple layer cake are very autumnal, right? I do not know why we relate the aroma of apple and cinnamon with the cool of autumn-winter, but it is so. Do not argue with me.

To make layer cakes I like to use a mold by layer because making each layer separately saves you some effort and time, although that is a personal preference. For this need in the store, we have non-stick molds or removable molds.

This cake is topped with the candied apple in sugar and cinnamon, and with a few caramel sauces, which is something we always like, with its delicious toffee flavour. That can be available at online cake delivery in Delhi also.

LAYER CAKE WITH APPLE AND CARAMEL RECIPE

INGREDIENTS (FOR 3 LAYERS OF 20 CM / 5 LAYERS OF 16 CM)

Apple sponge cake

• 170 g of softened butter
• 310 g of sugar
• 170 g of sour cream or creme fraîche (or Greek yogurt / drained from its serum to thicken it)
• One tsp. of vanilla extract
• Six egg whites at room temperature
• 325 g of confectionery flour
• 15 g of chemical yeast
• One tsp. of ground cinnamon
• 1/2 tsp of nutmeg
• 1/2 tsp of salt
• 180 ml / 200 g thick apple sauce
• 60 ml of whole milk
• 1/2 cup of nuts

Caramel sauce and cover

• 310 g of sugar
• 125 g of butter at room temperature
• 180 ml of liquid cream (minimum 35% fat)
• 460 g of icing sugar
• Some whole milk, if needed

Apple of ornament

• 1-2 apples, cut into cubes
• Two tbsp of brown sugar
• 1/2 tsp of ground cinnamon
• A lemon wedge
• 15 g of butter

Elaboration of Caramel Apple Layer Cake

Apple sponge cake

• We prepare the molds, greasing them and flouring them.
• In a bowl, we mix the applesauce with the milk.
• With the scale, we weigh the pastry flour and pass it through the sieve along with the chemical yeast. Add spices and stir with rods. We add the chopped nuts.
• We separate the whites from the eggs and reserve the yolks for another use.
• In a bowl put the butter softened with sugar and beat in a robot or with electric rods at high speed until the mixture sponges and whitens.
• Add the sour cream and the vanilla extract, and mix at medium speed. Pour the mixture of applesauce and mix again.
• Add the egg whites without stirring or stirring and mix, shaving the walls of the bowl well with a spatula; It will be as if it had been cut, but it does not matter, it's like that. Add the solids and mix until homogenized.
• We distribute the mixture between the 3/5 prepared molds and cook the biscuits 25-30 minutes at 180ºC. Try a skewer that is cooked and take it out. Unmold on a rack and let cool.

Caramel sauce and cover

• Put the sugar in a saucepan with a spoonful of water. Heat over high heat until it caramelizes. Then add the butter and stir vigorously with some rods without separating the saucepan from the fire, until it emulsifies and forms a thick sauce.
• Pour the liquid cream and homogenize as before, without removing from the fire. When it is homogeneous, remove and allow to temper for at least 30 minutes. Separate 3/4 cup of the sauce, which we will reserve for the finish correct ones.
• When it is warm add half of the icing sugar and beat with electric rods or in a robot to mix well. Add the second half of the sugar and do the same until you get a thick paste that allows us to glaze.
• This cream should be sufficiently consistent so that it does not drip when applied to the filling, although when cooling the cake it is even firmer.

Mounting

• In a rotating stand, we put a goop of the cream and center a cardboard base for the cake.
• If the biscuits had an excessive hump, we will soften it by cutting with a large knife or a lyre. We placed the first cake centered on the cardboard base.
• We passed the caramel cream to a pastry bag with a large round nozzle and distributed half the filling. We smoothed it a bit with a layered spatula and placed the second cake, well centered with the first one. We press a bit with the base of a pan or a pizza shovel to level it.
• We apply the other half of the filling and repeat the process with the third sponge cake. We put the spatula on the sides to smooth them and collect burrs from the filling. We take the cake to the fridge so that the filling becomes firm.

Coverage

• Put the brown sugar, butter, cinnamon and lemon in a pan.
• We wash the apples and cut them in cubes with the skin. We pass them to the pan and heat over low heat, stirring constantly, until the apples begin to lose their firmness. They must be entire.
• When the apples are ready, let warm slightly. Then we put them on top of the whole surface of the cake, placing them in a nice way.
• We lightly heat the caramel sauce that we had reserved, enough for it to flow and make chopped, and we are putting drips with a teaspoon, one at a time. The sauce that we put on the edge and above the layer of apples.

We advise you to put the apples and caramel cover just before serving the cake because it tends to soften the cake. You can get caramel apple layer cake also at online cake shop and you already have everything you need to enjoy with this layer cake of apple and caramel that will leave everyone speechless.