Ingredients
Cake
- 150 g room temperature butter
- 180 g granulated sugar
- 3 large eggs
- 180 g flour
- 1.5 tsp baking powder
- 1 ml salt
- 1 tbsp cinnamon
- 1 tsp milled cardamom
- 0.5 tsp milled ginger
- 50 ml milk
- 2 tbsp butter for the pie plates
- 45 g granulated sugar for the pie plates
Filling
- 5 large red apples
- 45 g granulated sugar
- 2 tbsp cinnamon
- 1 tbsp vanilla sugar
- 2 tsp milled cardamom
Topping
- 250 g mascarpone
- 200 ml cream
- 60 g icing sugar
- juice of half of a lemon
Garnish
- 65 g chopped hazelnuts
- 3 tbsp maple syrup
Apple cake with mascarpone cream and hazelnuts
A beautiful autumn cake made of red apples, hazelnuts and a smooth mascarpone cream.
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Thinly slice the apples leaving the skin on, place in a bowl and sprinkle with sugar, cinnamon, vanilla sugar and cardamom. Mix and set aside, allowing the apples to marinate.
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Generously grease three small pie plates (12-15cm) or one large with sugar. Preheat the oven to 175 °C (350 °F).
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To make the cake, assemble the Assistent with beater bowl and balloon whisks
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Whisk room temperature butter with sugar until fluffy and white. Add one egg at a time and whisk together.
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In a separate bowl, mix the flour, baking powder and all the spices. Gently turn the flour mixture into the batter. Add milk and whisk to a smooth batter.
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Equally divide the batter into the small pie plates. Add marinated apple slices, gently pressing them into the batter in any pattern. Sprinkle with chopped hazelnuts and bake on the middle rack for 35-40 minutes. Cool completely before assembly.
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To make the topping, assemble the Assistent with beater bowl and balloon whisks
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Whisk together all the topping ingredients into the mascarpone cream, the texture should be creamy rather than too firm. Add lemon juice to taste.
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Once the cake has cooled completely, place one base on a platter and spread 1/3 of the mascarpone cream, sprinkle with hazelnuts and some maple syrup. Repeat with the remaining bases, add a little more powdered sugar on top of the cake. Then, top with more hazelnuts and drizzle with extra maple syrup. Garnish with fresh flowers.
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Don’t have three small pie pans, no problem. This cake works perfectly as one large cake, topped with frosting. If you do not have room temperature butter, use your cheese grater or cut butter into thin slices and place on a plate. You’ll have room temperature butter in 5 minutes.
