Jug & Apples
Al, Riccio
Buy this Art Print at AllPosters.com

La Belle Cuisine - More Cake Recipes

Fine Cuisine with Art Infusion

To cook is to create. And to create well...is an act of integrity, and faith."

Apple Ladyfinger Layer Cake with
Cider Buttercream

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.  We thank you!

Apple Ladyfinger Layer Cake with
Cider Buttercream
Bon Appetit October 1980

Apple Ladyfinger Layers:
4 eggs, separated and brought to room temperature
1/2 cup (8 tablespoons) sugar
2/3 cup all-purpose flour, sifted
1/2 cup peeled grated apple
1/4 cup (1 1/2 ounces) husked hazelnuts, toasted and ground
1/8 teaspoon salt
1/8 teaspoon cream of tartar

Poached Apple Filling:
3 large apples, peeled, halved and cored
1/2 cup cider
1/2 cup sugar
3 strips lemon peel
1 teaspoon vanilla extract

Cider Buttercream:
4 egg yolks, room temperature
1 cup (2 sticks) unsalted butter, cut into 16 pieces, room temperature
1 tablespoon Calvados
1/4 cup apricot preserves, melted
1/2 cup (3 ounces) hazelnuts, toasted and chopped

For ladyfinger layers: Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper. Butter and flour paper, shaking off excess. Draw a
9-inch circle on each. Beat 4 egg yolks with 6 tablespoons sugar until mixture is lemon colored and forms a ribbon. Mix in flour, grated apple
and hazelnuts. Beat 4 egg whites until foamy. Add salt and cream of tartar and continue beating until soft peaks form. Add remaining 2 tablespoons sugar a tablespoon at a time and continue beating until whites are stiff but not dry. Gently stir 1/4 of whites into yolk mixture, then fold yolk mixture back into remaining whites. Spoon into pastry bag fitted with 1/2-inch
plain tip and pipe out in concentric circles on each baking sheet so no
paper shows through (or divide batter between 2 baking trays and spread with metal spatula). Bake until layers are just firm to the touch and lightly browned on top, about 20 minutes. Slide off onto rack and let cool.
For filling: Chop apples coarsely. Combine cider, sugar and lemon peel in 2-quart saucepan and cook over low heat until sugar dissolves. Add apples, cover and poach, stirring occasionally, until tender when pierced with a fork. Remove from heat and stir in vanilla. Let apples cool completely in liquid.
For buttercream: Drain apples (reserve liquid) and pat dry with paper towels; set aside. Simmer liquid in small saucepan until reduced to about
1/2 cup. Begin beating yolks in medium mixing bowl. Gradually pour in reduced liquid and continue beating until mixture is lemon colored and
forms a ribbon. Add butter 1 piece at a time and continue beating until smooth. Stir in Calvados.
To assemble: Place 1 ladyfinger layer on rack set over baking sheet. Brush with preserves. Mix poached apples with 1/4 of cider buttercream and spread over ladyfinger layer. Top with second ladyfinger layer bottom
side up. Frost top and sides with remaining buttercream. Press nuts around sides of cake. Transfer to serving platter and refrigerate overnight. Let
stand at room temperature 30 minutes before serving. Serves 8.
 

Index - Cake Recipe Archives
Recipe Archives Index