John Myers
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Baking: Apple and Buttercream Slices
The perfect baking: apple and buttercream slices recipe with a picture and simple step-by-step instructions.
The cinnamon biscuit
- 4 piece Eggs separated
- 100 g Sugar
- 3 tablespoon Lukewarm water
- 25 g Potato flour
- 75 g Spelled flour type 630
- 1 pinch Salt
- 2 teaspoon Baking powder
- 4 g Ground cinnamon
The buttercream
- 250 g Butter
- 3 tablespoon Powdered sugar
- 350 ml Apple juice
- 1 packet Cream pudding powder
- 3 tablespoon Maple syrup
- 50 g Raisins
- 4 cl Rum
The fruit layer
- 600 g Apple wedges
- 3 tablespoon Cane sugar
- 2 packet White cake topping
- 350 ml Apple juice
…also
- 4 tablespoon Apple jelly
- Beat egg whites into very stiff snow.
- Mix the egg yolks with sugar and water with the hand mixer on the highest setting until a light yellow mixture is formed. Add the flour, potato flour, salt, baking powder and egg whites and mix everything well with a whisk. (NO mixer, please! Otherwise the mass will collapse and you will get a pancake.)
- Pour the dough onto a baking sheet lined with foil or paper and distribute it evenly. Bake in a preheated oven at 175 degrees Celsius for about 15 minutes, until the dough sheet begins to take on color. (Toothpick sample)
- Turn the sheet of dough out onto a sugar-sprinkled kitchen towel and carefully peel off the foil. When using baking paper, rub the paper with a wet cloth before peeling it off. This way, no dough remains stick.
- Cut the plate in two halves of the same size or, as shown here, cut out two bases with a correspondingly large baking frame. Let this cool down.
The buttercream
- Cook a thick pudding from the apple juice with maple syrup and pudding powder. Cover it with cling film, which must lie on the surface of the pudding, and let it cool down.
- Mix the butter with icing sugar until frothy. Now add the pudding spoon by spoon – it must be the same temperature as the butter – and stir well.
- Soak the raisins in rum overnight.
The fruit layer
- Peel the apples, remove the core and cut into wedges directly in a saucepan with a little lemon juice. Steam the apples WITHOUT water for about 10 minutes until soft. Sweeten / season with maple syrup and cinnamon and let cool.
- Make the cake glaze with apple juice and cane sugar and mix with the steamed apples
The finish
- Brush a base with apple jelly and place the cake frame around it. Spread three quarters of the buttercream on the bottom. Drain the raisins – except for 12 pieces – add the rum to the apple mixture and spread the raisins on the buttercream.
- Coat the second base with jelly and place on top of the buttercream layer. Spread the apple mixture on top and smooth it out.
- Remove the cake frame, pour the rest of the buttercream into a piping bag and decorate the cuts with it. Sprinkle a buttercream tuf with a raisin on each slice. Chill until ready to serve.
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