Sweet and fruity at the same time.
For the cakes, preheat oven to 160C. Grease and baking paper-line 3 tins. Round 5 inch; 7 inch and 9 inch.
Combine chopped butter, sugar, broken chocolate, sour cream and milk in a saucepan and stir over medium-low until melted. Cool for 10-15 min. Peel the apples, cut them in pieces and cook slowly in a pan (to remove the moisture). Combine in the wet mix flours, vanilla, cinnamon, apple, apple concentrate and eggs.
Put the mix in the pans. Cook: (check them). cake 9”: 1h and 20 min. cake 7”: 45-60 min. cake 5”: 30-45 min.
For the chocolate decoration, chop the chocolate and place 300g in a bowl over simmering water until just melted to 45-50C. Set aside 1/3 of this melted chocolate. Add the remaining 100g chopped chocolate.
Add the melted chocolate you left on the side. Pour it on an acetate sheet and cut squares.
For the ganache, bring cream to boil. Pour it into the chocolate. Leave it for a few minutes until it’s thickened on cooling.
To assemble, brush the layers with some apple liqueur and put ganache between layers. Frost them with ganache. Rest in the fridge until the ganache is set.Put dowels in the cake and put the tiers all together
Paint the cake with gold and put on the squares, dusting in copper.
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