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Applesauce Cream Cake

Prep
2 hr
Bake
13 min
Total
2 hr 13 min
Makes
10 slices

Ingredients

Sponge

  • 4large eggsGerman size M
  • ½ cup plus 2 tbsp120 ggranulated sugar
  • 1 cup120 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.
  • 1 pinchbaking powder1 knife tip. German baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and in the UK use regular baking powder (1 tbsp plus ¾ tsp per 15 g packet).
  • 1 pinchsalt
  • 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.
  • ½ tsporange flavoringoptional! A concentrated orange flavoring. The recipe calls for 1 small German bottle, which holds only about 2 ml (a scant ½ tsp), far less than a US bottle. In the US and in the UK use orange extract.

Filling

  • 1 ⅔ cups400 gapplesauce
  • 1 ¼ cups300 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).
  • 2 packetswhipped 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.
  • 4 tspvanilla sugar2 packets = 4 tsp (16 g)

Decoration

  • heavy cream
  • cinnamon
  • slivered almondsBlanched almonds cut into thin sticks. In the US and in the UK sold as slivered almonds.

Method

Sponge

  1. Preheat the oven to 375°F (190°C) convection (fan). Line a large baking sheet (about 16 × 14 inches / 40 × 35 cm) with parchment paper; a US half sheet pan (18 × 13 inches) works too.

  2. Beat the eggs with the sugar, salt & vanilla sugar vigorously for about 10 minutes.

  3. Sift the flour over the egg mixture and fold it in gently and patiently, then spread it on the baking sheet and bake for about 10 to 12 minutes.

  4. After baking, slide the sponge off the baking sheet and cover it with a kitchen towel. Let it cool.

  5. Turn the sponge over, peel off the parchment paper, then cut it into four strips.

Filling

  1. Whip the cream with the vanilla sugar until stiff; just before it's done, add the whipped cream stabilizer and beat it in.

  2. Place one strip on a serving platter, spread it with applesauce and top with about ⅓ of the cream. Lay the next strip on top and spread it with applesauce and cream again. Keep layering until the last strip is on top.

  3. Refrigerate the slices for at least two hours. Then decorate as you like with a little extra cream, apples, cinnamon & almonds.

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