Winter Apple Layer Cake

Danes have a special love for layer cakes, especially homemade ones! Recipe courtesy of the 'Scandinavian Comfort Food' cookbook
cake

"Danes have a special love for layer cakes, especially homemade ones; there are a lot of family recipes! These crisp layers are a classic Danish way to make the layer cake at home, and I always make this in winter. The cream for this is partly inspired by my favourite Danish author Karen Blixen – she has described the cake as part of her dinner party repertoire." Trine Hahnemann 

Recipe Courtesy of Trine Hahnemann from her cookbook Scandinavian Comfort Food. Click here to purchase your own copy. 

8
Servings
564
Calories Per Serving
Deliver Ingredients

Ingredients

For the Apple Sauce

  • 600 Grams (11 pounds 5 ounces) Bramley apples
  • 1/4 Cup caster (granulated) sugar
  • 1 Tablespoon lemon juice

For the layers

  • 3/4 Cups minus 1 tsp soft butter
  • 3/4 Cups caster (granulated) sugar
  • 1 egg
  • 1 1/3 Cup plain (all-purpose) flour
  • 3 Teaspoons ground cinnamon
  • 3 Teaspoons ground cardamom

For the Cream

  • 100 Grams hazelnuts
  • 1 1/2 Cup double (heavy) cream
  • 1/2 Cup single (light) cream
  • 2 Teaspoons icing (confectioners’) sugar

Directions

For the Apple Sauce

Peel and dice the apples and put them into a pan with the sugar and lemon juice. Let them simmer for 15–20 minutes until you have a smooth sauce. Set aside to cool.

For the layers

Preheat the oven to 200°C/400°F/gas mark 6. Draw a 20-cm/8-in circle using a pencil on 7 sheets of baking parchment. Turn these over and arrange on as many baking sheets as necessary to fit (you may have to bake these in batches).

Beat the butter and sugar together until fluffy, then beat in the egg. Mix the flour and spices together and fold into the creamed mixture. Using a spatula, spread the mixture as evenly as possible inside each visible circle on the pieces of baking parchment.

Bake in the oven, in batches if necessary, for 6–8 minutes or until the edges start to take on some colour. Set aside to cool on the sheets of baking parchment on a wire rack.

For the Cream

While the layers are cooling, roast the hazelnuts. Spread them out on a baking sheet and roast in the oven, then wrap them in a clean tea towel and give them a good rub, so the skins come off. Roughly chop them.

Whip both creams together with the icing (confectioners’) sugar and stir in two-thirds of the chopped hazelnuts.

Assemble the cake just before serving, and no sooner as it goes soft very quickly. Place a crisp layer on a serving plate and add some apple sauce, then add another crisp layer, then some cream. Repeat this layer pattern twice, then add the last crisp layer and some apple sauce on top. Sprinkle the remaining chopped hazelnuts on top and serve right away.

Nutritional Facts

Total Fat
29g
41%
Sugar
4g
4%
Saturated Fat
8g
33%
Cholesterol
75mg
25%
Carbohydrate, by difference
55g
42%
Protein
21g
46%
Vitamin A, RAE
91µg
13%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
370mg
37%
Choline, total
70mg
16%
Fiber, total dietary
4g
16%
Fluoride, F
2µg
0%
Folate, total
24µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
83mg
26%
Manganese, Mn
2mg
100%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
311mg
44%
Selenium, Se
25µg
45%
Sodium, Na
1302mg
87%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
111g
4%
Zinc, Zn
2mg
25%