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APPLE layered SPIRIT custard cake


A buttery apple Grand Marnier spirit custard sponge cake like no other.
Slices display layers enclosing sweet and tart apples within a creamy custard.



Not quite ready for the typical holiday baking…
however, we do have events in between that merit a very dedicated cake. 




Certainly not an ordinary apple cake.  This cake does not disappoint.
It's based on the Chilean 'Kuchen Borracho' aka 'Drunken cake' influenced by German origins.

Since I have a variety of apples on hand most of the time…
I figured I'd make this very decadent layered custard apple cake.



In most recipes relating to this popular cake, full fat cream is used, however…
I decided to lighten it by using evaporated milk which proved successful.


Admittedly, more time consuming than the typical apple cake preparation…
nonetheless, well worth the effort, especially if sharing with loved ones.
 




APPLE layered SPIRIT custard cake
Influenced by a Chilean 'Kuchen Borracho' aka 'Drunken cake'


servings: 10-12 slices

Printer Version


INGREDIENTS:
(American measures)

Apple filling: -  apples: peeled, cored and thinly sliced
. 3 small 'Golden Delicious' type apples
. 3 small 'McIntosh' type apples
. 1/2 cup granulated sugar
. 1/2 cup evaporated milk

Cake batter:
. 2 cups All Purpose flour
. 2 tsps. baking powder
. 1/4 tsp. sea salt

. 1/2 cup unsalted butter, softened
. 1/4 cup grapeseed oil
. 3/4 cup granulated sugar
. 3 xLarge eggs, separated, then at room temp.

. 1 small lemon, finely zested
. 1/4 cup Grand Marnier or Triple sec liquor
. 1/4 cup water

. granulated sugar for topping sprinkle




PREPARATION:

. Lightly oil and line a 9 inch spring form pan with a bottom parchment paper.   
. Set the cake pan onto a baking sheet in case of possible leakage.
. Pre-heat the oven to 325F.
. Position the oven rack in the center.

1. In a very large measuring cup or deep, medium bowl, first whisk the cream and sugar.  Add the thinly sliced apples and coat them well as you proceed.  Cover the container and set aside.
2. In a medium bowl, sift together the flour, baking powder and salt.  Set aside.
3. In a large bowl, beat together the butter, oil and sugar until light and fluffy.  Add the egg yolks one at the time.  Beat well before adding the lemon zest, liquor and water.
4. Gradually add the flour mix and make sure not to over beat it.
. In a separate medium bowl, beat the egg whites to soft peaks.  Then, with a spatula, gently fold the beaten egg whites into the batter.
Assembly:
5. In the cake pan, spread out 1/3 of the batter throughout the bottom.  Add half the amount of apple slices in the center and slightly towards the edge, all the while making sure to leave a 1/2 inch space all around the edge.
6. Continue with another 1/3 amount of batter and the other half of the apples.  Finish with the remaining 1/3 batter.  Sprinkle the top with granulated sugar.




. BAKE for no more than 1:25 hours.  Then, let it cool for 30 minutes on a wire rack before very carefully passing a flat edged tool around the cake pan before releasing the clip.  Cool the cake completely for 2 hours before serving.  
. This cake will keep 3-4 days at room temperature.  Also freezes well in individual slices.












This buttery, custard textured apple cake flavoured with just the right amount of liquor served to heighten the enthusiasm towards my soon to be created holiday goodies.  Stay tuned…who knows what my creative curiosity could turn up next. ;o)

Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.











Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.