Apple cake with mascarpone cream and hazelnuts
Indulge in the sweet taste of autumn with a delectable apple cake, bound to become your new fall favorite. With the aid of our state-of-the-art Ankarsrum mixer and accessories, this mouth-watering dessert is sure to impress. Combining the rich flavor of red apples with the nutty crunch of hazelnuts and the creamy smoothness of mascarpone, this cake is the perfect accompaniment to a chilly autumn day.
To prepare this delicious apple cake, start by slicing the apples into thin slices while leaving the shell on. Put them in a bowl and sprinkle with sugar, cinnamon, vanilla sugar, and cardamom. Mix everything together and let the apples marinate for a while.
Next, lubricate three small pie plates (12-15cm) or one large plate with sugar and preheat the oven to 175°C (347°F) with Convection. Assemble your Assistent with the beater bowl and balloon whisks.
Whisk the room temperature butter with sugar until it becomes fluffy and white, then add one egg at a time and whisk together. Mix the flour, baking powder, and all the spices in a separate bowl, and gently add the flour mixture to the batter. Then, add milk and whisk until it becomes a smooth batter.
Divide the batter into the pie plates and press the apple slices into the batter in any pattern you desire. Sprinkle with chopped hazelnuts and bake in the middle of the oven for 35-40 minutes. Allow the bottoms to cool before assembly.
Set the timer for 35 minutes, and assemble your Assistent again with the beater bowl and balloon whisks. Whisk all the ingredients into the mascarpone cream, and adjust the texture to be creamy rather than too firm. Add lemon juice to taste, according to your preference for a sweet or sour frosting.
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, adding a little more powder on top of the cake with more hazelnuts. Pour on extra maple syrup and garnish with fresh flowers.
Remember, this cake works well as a small, high cake, or a big cake with frosting. If you make the cake, it is better to keep the bases low. If you don't have room temperature butter, grate slices of the butter onto a plate, and you'll have room temperature butter in just 5 minutes.
Ingredients:
Cake:
150g room temperature butter,
180g granulated sugar,
3 large eggs,
180g flour,
1.5 tsp baking powder,
1ml salt,
1 tbsp cinnamon,
1 tsp ground cardamom,
0.5 tsp ground ginger,
50ml milk,
2 tbsp butter for the pie plates,
45g granulated sugar for the pie plates.
Filling:
5 large red apples,
45g granulated sugar,
2 tbsp cinnamon,
1 tbsp vanilla sugar,
2 tsp ground cardamom.
Topping:
250g mascarpone cheese,
200ml cream,
60g icing sugar,
0.5 large lemon, juiced.
Garnish:
65g chopped hazelnuts,
3 tbsp maple syrup.
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