This three tiered sweet cake is the perfect show stopper for your next gathering.
For cinnamon shortcrust pastry (make three lots for each pie) Combine 2/3 of the flour, salt, sugar and cinnamon to the food processor. Pulse the mixture in the food processor until just combined. Add butter to the food processor, spread it evenly around the food processor. Pulse the butter and flour mix together until everything comes together and forms a rough dough. Spread the dough evenly around the bottom of the food processor. Sprinkle the remaining flour evenly over the dough in the food processor. Pulse until mixture forms a crumb like mixture. Transfer the mixture to a large bowl. Sprinkle one tablespoon of water over the dough mixture and fold the water into the dough using a spatula. Repeat until the remaining five tablespoons of water is folded into the dough. The dough will be quite wet. Turn the dough out onto a generously floured surface, gently knead to combine the dough. Divide the dough in half, pat the dough into flat circles and wrap in cling film. Place in fridge to firm up (30-45 minutes). Repeat for two additional lots of pastry.
For apple filling (first pie, bottom tier), peel and slice apples (5mm thick slices). Toss sliced applies in a bowl with lemon juice to prevent apples from discolouring. Place the butter and sugar in a large fry pan over a medium-low heat. Melt the butter and then add apples, spices and cornstarch stirring to coat. Cook for 10 minutes stirring occasionally, or until apples have softened. Take off the heat, place in a bowl. Add the dried fruits and mix to combine. Set aside to cool.
For pear and nutmeg filling Peel and slice pear (5mm thick slices). Place pear slices in a bowl toss with lemon juice and caster sugar. Let sit for 15-20 minutes. Heat butter and brown sugar in a large fry pan until butter melts. Transfer pears to the melted butter, along with flour and spices. Cook until pears are tender (10-15 minutes).Take off the heat, place in a bowl. Set aside to cool.
For Rhubarb and pistachio frangipane filling, use a sharp knife, carefully slice 2mm thin strips of rhubarb, slicing down the length of the rhubarb. Combine sugar and orange juice and zest in a small saucepan and heat over a low heat. Place 2-3 strips of the rhubarb into the orange sugar syrup. Heat and stir the mixture on a low heat until the rhubarb strips have just softened. Carefully remove the rhubarb strips and set aside onto some paper towel. Repeat steps 3-5 with the remaining rhubarb strips.
For pistachio frangipane filling; Grind pistachios in a mill. Using and electric beater with a paddle attachment, cream the butter and sugar together until fluffy. Beat in egg mix, sour cream and vanilla extract. Add the pistachio and flour to the mixture and mix until combined. Set aside.
Assembling the pies; Pre-heat oven to 180°C. Take the pastry out of the fridge and bring to room temperature before rolling. (You can take the pastry out while making the fillings above). Rolling out at room temperature prevents cracking of the pastry. Roll out any leftover pastry 3-5mm for lattice work and decorations for pie crusts. Make a variety of lattice work and decorations using flower and leaf cutters, braid together thin strips of pastry for edging for top tier. Place any lattice work and decorations in the fridge to also firm up. Make the egg wash. Take the pans out of the fridge and begin filling. Fill the biggest pan (9”) with alternating layers of salted caramel and apples. Once filled, brush the edges of the pie with the egg wash and place and “glue” on lattice work, cutting off any excess pastry from the lattice work and neaten up with the edge of the pie. Using egg wash, glue on decorative flowers and leaves to various positions near the edge of the pie. Once decorated, brush egg wash over all the lattice work and decorations. **You can decorate one pie at a time to get the first tier (9”) in the oven first as this pie is the biggest and make take the longest to cook and cool. Fill the remaining pans 7” with pear filling and 5” with pistachio filling. Cover these pies with additional lattice work and decorative cut outs. For the top tier (5”) make a lattice with the poached rhubarb strips across the top of the pie. Trim the rhubarb to meet the edge of the pie. Add a decorative braid on the edge of the pie covering the edges of the rhubarb lattice. The poached rhubarb should be tacky enough to stick the braid on without egg wash. Use egg wash to “glue” the braid on. Once decorated, brush egg wash over the braid. Place the pies in the oven to cook for 30-45 minutes. Check the filling by inserting a sharp knife into the fruit. If the tops brown too much, cover loosely with foil. Once cooked, take the pies out to cool. Once cooled, place the biggest pie on a cake stand and then carefully stack the remaining pies on top of one another. Decorate cake stand with slices of fresh apple, pear and rhubarb.
Nutritional analysis per serving (30 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department
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