Lighter Apple Layer Cake With Whiskey Almond Cream

Ingredients:

For the genoise (sponge) cake:

• 1/3 cup (35 gr) almond flour
• ¾ cup (100 gr) all-purpose flour
• ¼ cup + 3 tablespoons (45 gr) cornstarch
• 3 ½ tablespoons (45 gr) unsalted butter, melted
• 6 large eggs
• ¾ cup + 2 tablespoons (180 gr) granulated sugar, divided

For the frosting:

• 4 large egg yolks
• ¾ cup (150 gr) granulated sugar
• 150 ml. whole milk
• 1 vanilla bean
• ¼ cup almond flour
• 14 tablespoons (200 gr) unsalted butter, room temperature
• 1 tablespoon whiskey or cognac

For the syrup:

• ¼ cup (50 gr) granulated sugar
• 130 ml water
• 1 tablespoon whiskey or cognac

For the apple filling:

• 1 ½ tablespoons unsalted butter
• 3 medium apples, washed, peeled, cored and thinly sliced
• 2 tablespoons brown sugar
• ¼ teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon whiskey or cognac

Instructions:

To make the sponge cake:

1. Preheat the oven to 385 degrees Fahrenheit. Using parchment paper, line a 9-inch springform pan. Butter the edges of the pan lightly. Remove from the equation.
2. In a frying pan, evenly spread almond flour. Preheat the pan over medium heat and pan fry until golden brown. Remove from the heat right away and place in a dry ingredients dish. Allow it to cool before adding the flour and cornstarch. Combine all ingredients in a mixing bowl. Sift the flour with a sifter.
3. Melt the butter in the same frying pan and set it aside.
4. Separate the egg whites from the egg yolks in two separate dishes. On medium speed, beat egg whites with an electric mixer until they have quadrupled in volume and little bubbles appear throughout. Continue to beat and gradually add half of the sugar in three increments. Beat until firm peaks form. Remove from the equation.
5. Add the remaining sugar to the egg yolks. 3 minutes on medium speed, beat until the mixture has quadrupled in volume, thickened, and become a very pale hue.
6. Combine the egg yolk mixture and the egg whites in a mixer on low speed.
7. Over the egg mixture, sift the dry ingredients. Fold in with a big spatula until just combined. When the flour pockets are no longer visible, come to a halt.
8. Gently spoon melted butter along the edge. Fold a few more times until everything is in place.
9. Pour the batter into the prepared pan and bake for 30 minutes in the middle of the oven. Wait until the cake is done before opening the oven. The cake should be golden brown and bouncy in texture. Place the pan on a cooling rack to cool. Allow for a 20-minute cooling period. Run a knife around the outside of the edge. Remove the cake from the oven and cool completely on a wire rack.

To make the frosting:

1. Set out a fine mesh strainer over a medium basin.
2. Combine egg yolks, milk, vanilla bean seeds, and a pod in a medium pot. Combine all ingredients in a mixing bowl. Bring to a boil, whisking continually, over medium heat. Continue whisking for for 2 minutes, or until the sauce thickens. Strain the mixture into the basin using a spatula. Remove the vanilla pod and throw it away. Allow it cool fully before wrapping in plastic wrap. From time to time, whisk the mixture.
3. In a frying pan, evenly spread almond flour. Preheat the pan over medium heat and pan fry until golden brown. Remove immediately and place in a dry ingredients basin that was previously used to make a batter.
4. 3 minutes on medium speed, beat butter in a medium mixing bowl until light and fluffy. In three additions, add the chilled egg yolks mixture, beating vigorously after each addition. Finally, add the whiskey and almond flour. The cream is finished after another minute of beating.

To make the syrup:

1. Combine sugar and water in a small pot. Bring to a boil in foil and simmer until the sugar is completely dissolved. Remove the pan from the heat. Allow it to cool somewhat before adding the whiskey.

To make the apple filling:

1. Melt butter in a large frying pan over medium heat. Combine the apples, brown sugar, and cinnamon in a mixing bowl. Cook until the vegetables are nice and tender. In a small mixing dish, combine the cornstarch and water. When the apples are done cooking, pour the cornstarch mixture into a skillet. Cook for another minute or until the sauce has thickened. Finally, pour in the whisky. Remove it from the heat after a last swirl. Allow to cool to room temperature before serving.

To assemble the cake:

1. Make three equal layers out of the sponge cake. Place the top layer on a serving platter upside down. It should be brushed with the syrup. Half of the frosting should be doled out and equally distributed. Brush the center layer with syrup before placing it on top. Evenly distribute the apple filling. The bottom of the cake is the third tier. Brush the sliced side with a brush and arrange it on top of the apple filling. Basically, you’re putting the cake together backwards, with the bottom of the cake on top. Apply the remaining frosting on the cake’s top and sides. With an offset spatula, even out the surface. Decorate it whatever you like. Small apples, apple leaves, cinnamon sticks, and almonds were my ingredients.
2. Allow for overnight development of all layers.
3. Bring to room temperature before serving.
4. Refrigerate for up to 4 days.
5. Enjoy!

Source: The Pure Taste

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