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Apple Punch Cake

Prep
20 min
Bake
3 hr
Total
3 hr 20 min
Makes
14 slices

Ingredients

Sponge

  • 6large eggsGerman size M
  • 1 cup plus 1 tbsp220 ggranulated sugar
  • 1 pinchsalt
  • 1 pinchgingerbread spice1 knife tip (a small pinch). A German spice blend of cinnamon, cloves, allspice, nutmeg, cardamom, coriander, anise and ginger. In the US use pumpkin pie spice with a pinch each of ground cloves, cardamom and anise; in the UK, mixed spice with a pinch each of ground cardamom, coriander and anise.
  • 2 cups240 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.

Apple Dome

  • 7 oz200 gapplesCox or Fuji
  • ½ cup plus 2 tbsp150 mlapple juiceor white wine
  • 1 tbspagar-based gelling powderA plant-based gelling powder made with agar; it has to be boiled briefly to set. In the US and in the UK use agar agar powder, using the amount on its package because strengths vary.
  • 2 tbspgranulated sugar
  • 3 ½ oz100 gcream cheeseA soft, full-fat fresh cheese. In the US use full-fat cream cheese; in the UK, full-fat soft cheese.
  • ¾ cup plus 1 tbsp200 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).

Cream Filling

  • 2 ½ cups600 mlheavy cream
  • 10 ½ oz300 gwhite couverture chocolateChocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.
  • 1 cup250 mlmilk
  • 2 tspagar-based gelling powder

You'll Also Need

  • 1 packetclear cake glazeA powder that sets fruit juice or water into a clear glaze over fruit tarts. In the US use clear cake glaze powder (sold online), or fruit juice thickened with about 1 tbsp cornstarch per cup; in the UK, quick-set cake glaze sachets, or fruit juice thickened with about 1 tbsp cornflour per 250 ml.
  • apple juicea little
  • sugara little
  • 1 tbsp10 graisinsoptional
  • 1 ¼ cups300 mlheavy cream
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with vanillin (artificial vanilla), sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • 1 packetwhipped cream stabilizerA packet of modified starch and sugar that keeps whipped cream firm; one packet is used for about 1 cup (250 ml) of cream. In the US use whipped cream stabilizer powder (sold online and in some baking aisles), or about 1 tbsp nonfat dry milk powder per cup of cream; in the UK, cream stabiliser powder (sold online), or a spoonful of mascarpone whipped in with the cream.

Method

Sponge

  1. Preheat the oven to 350°F (170°C) convection (fan). Line the bottom of a springform pan with parchment paper.

  2. Beat the eggs with the sugar & salt on full speed for about 10 minutes.

  3. Mix the flour & spice, sift over the egg mixture, fold in gently and with love, and pour into the springform pan.

  4. Bake the sponge for about 30 minutes until golden, then turn it upside down, still in the pan, onto a wire rack and let it cool.

  5. Once the sponge has cooled, release it from the pan and cut it horizontally twice, so you have three layers.

  6. Put the bottom layer back into the pan and close the springform ring.

  7. Take a small bowl that fits inside the springform pan but is no taller than the pan, line it with a layer of aluminum foil or plastic wrap, and then line it with the middle layer. It helps to cut the layer in toward the center and twist the cut edges over each other so it fits the bowl. Trim off any excess.

Apple Dome

  1. Peel and core the apples and cut them into small cubes.

  2. Gently cook the apples with the apple juice and sugar over medium heat for a few minutes, then stir in the agar-based gelling powder and let it bubble for two to three minutes. Take it off the heat and let it cool.

  3. If you like, add about 2 tbsp (20 g) raisins to the apple mixture and cook them along with it, which makes them extra juicy.

  4. Once the apple mixture is only lukewarm, stir in the cream cheese and whip the cream.

  5. As soon as the mixture starts to set, fold in the whipped cream, spoon the finished mixture into the sponge-lined bowl and refrigerate.

Cream Filling

  1. Bring the milk and agar-based gelling powder to a rolling boil for about two minutes, stirring constantly, then take it off the heat and add the couverture chocolate.

  2. Let the chocolate sit in the hot liquid for a few minutes, then stir thoroughly and let it cool until it is just about to set.

  3. Whip the cream to stiff peaks and fold it into the chocolate mixture.

Assembly

  1. Carefully turn the fully chilled apple dome out onto the bottom layer in the pan. Then carefully pour the chocolate mixture into the springform pan around the dome and cover with the last layer.

  2. Now refrigerate the cake for at least two hours, ideally overnight.

  3. Once the cake is fully chilled, whip the cream with the whipped cream stabilizer and vanilla sugar until stiff, spread about half of it over the top layer and chill again for about an hour. Keep the rest of the cream in the fridge in the meantime.

  4. Once the cream layer has chilled, prepare the clear cake glaze according to the package directions with apple juice and, if you like, extra sugar & raisins. Let it cool a little.

  5. When the glaze starts to set, pour it over the chilled cream layer and let it set.

  6. Carefully loosen the cake from the springform ring with a knife and use the rest of the cream to cover the sides and decorate the cake.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/apple-punch-cake/