TOFFEE APPLE CRUMBLE LAYER CAKE
- 750g unsalted butter, softened
- 600g golden caster sugar
- 150g light muscovado sugar
- 12 large eggs
- 750g self-raising flour
- 1 tsp baking powder
- 180ml whole milk
- ½ tsp vanilla extract
- 225g plain flour
- 135g soft brown sugar
- 1 tsp fine sea salt
- 150g unsalted butter, cold, cubed
- Cinnamon Buttercream
- 900g unsalted butter, softened
- 1.95kg icing sugar
- 2 tsp ground cinnamon
- 180ml whole milk
- 1½ tsp vanilla extract
- Filling and Topping:
- 1 quantity of Apple Compote (see page 117)
- ½ quantity of The Salted Caramel or 350ml shop-bought salted caramel
- apple crisps (optional)
- You will need 4 × 25cm cake tins
Make those Cakes
- Cream your butter and both sugars together in a large bowl with a freestanding or hand-held mixer until light and fluffy.
- Crack the eggs in one at a time, mixing after each addition.
- If the mixture begins to curdle, just pop in a couple of tablespoons of the flour to bring it back together.
- Turn the speed down very low and add your flour and baking powder.
- Finally, add the milk and vanilla and give it one more blast.
- Divide your mixture evenly between the cake tins and bake for 25–30 minutes, or
until a skewer inserted into the middle comes out clean.
- Remove from the oven and allow to cool for 10–15 minutes in the tins before turning out on to a wire rack.
- Line a baking tray with baking paper.
- Tip your flour, sugar and salt into a large bowl and give it a good mix. Take the cubes of butter and begin to rub them into the flour. Deep rubbing – remember you want clustery crumble.
- Tip the crumble on to the baking tray and bake for 25–30 minutes, until deep golden brown.
- Remove from the oven and leave to cool.
- Now take this opportunity to relieve some stress – SMASH IT!
- Tip into an airtight container ready for later.
- Measure your butter into a large bowl and beat with your free-standing or hand-held mixer until light and pale.
- Sift your icing sugar and cinnamon into a separate bowl, then add it to the butter
in three stages, beating after each addition.Scrape down the sides of the bowl from time to time.
- Add your milk and vanilla to loosen the buttercream and give it one more mix.
- Use a cake leveller or sharp knife to trim the top off all the cakes so they are level.
- Spread a small amount of buttercream on a board that is slightly bigger than your sponges and place your first layer of sponge on top. Place that board on a turntable, if you have one.
- Place half the buttercream in a piping bag, snip the end and pipe a circle around the edge of the first layer of sponge, leaving a 10cm circle in the middle.
- Fill that circle with apple compote and sprinkle with crumble.
- Spoon the caramel into a piping bag and cut the tip off, then squiggle the salted caramel on top.
- Repeat until all the sponges are stacked. Your last sponge should be placed upside down on top.
- Using a palette knife, cake scraper and a turntable, coat the outside and top of the cake with a thin layer of the remaining buttercream.
- Place in the fridge for at least an hour to set.
- Remove the cake from the fridge and apply another layer of buttercream around the sides and top of the cake.
- Use any leftover buttercream to pipe around the top edges of your cake.
- Finally, place apple crisps on top with more crumble and – YES – MORE SALTED CARAMEL!