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
18316
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
105g
100%
Sugar
3563g
N/A
Saturated Fat
35g
100%
Cholesterol
147mg
49%
Protein
95g
100%
Carbs
4745g
100%
Vitamin A
1420µg
100%
Vitamin B12
0.2µg
3.2%
Vitamin B6
14mg
100%
Vitamin C
1567mg
100%
Vitamin D
0.8µg
0.2%
Vitamin E
64mg
100%
Vitamin K
754µg
100%
Calcium
2118mg
100%
Fiber
819g
100%
Folate (food)
1046µg
N/A
Folate equivalent (total)
1046µg
100%
Iron
42mg
100%
Magnesium
1734mg
100%
Monounsaturated
19g
N/A
Niacin (B3)
32mg
100%
Phosphorus
3856mg
100%
Polyunsaturated
20g
N/A
Potassium
36580mg
100%
Riboflavin (B2)
9mg
100%
Sodium
374mg
16%
Sugars, added
26g
N/A
Thiamin (B1)
6mg
100%
Trans
0.7g
N/A
Zinc
14mg
96%