Apple and Sea-buckthorn Chocolate Layer Cake RecipeOrigin: Britain Period: Traditional |
Ingredients:
For the Cake: 
Apple and Sea-buckthorn Chocolate Layer Cake Preparation:Method:Begin with the sea buckthorn filling. Add the Sea-buckthorn Berry Syrup to a pan then whisk the cornflour with 4 tbsp water to a smooth slurry and whisk into the sea-buckthorn syrup. Bring to a simmer and cook until the mixture thickens to a jam-like consistency then remove from the heat and set aside. Slice the apple into as thin a set of rings as you can then combine the butter and brown sugar in a pan. Heat until melted then add the apple rings and fry on both sides until lightly caramelized. Remove from the pan and set aside. Now make the cake batter. Place the chocolate in a heat-proof bowl. Meanwhile, bring a pan of water to a boil, take off the heat, add the bowl of chocolate on top and stir until the chocolate has melted. Take off the heat and allow to cool. Meanwhile, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time and beat thoroughly into the mixture after each addition. Then add the vanilla and stir-in the chocolate until completely combined. Sift together the dry ingredients then add to the chocolate mixture alternately with the buttermilk. Add the egg whites to a clean and dry bowl. Whisk until the egg whites form stiff peaks then gently fold into the chocolate mixture. Take a large (30cm springform pan) then grease and line with greaseproof paper. Make certain that the paper extends at least 8cm above the sides of the pan as you will have more mix than the height of the pan. Take 1/7 of the mixture and lay in the base of the tin. Then take 1/3 of the thickened syrup and spread over the cake batter (leave a 3cm clear edge). Top with another 1/7 of the batter and then add a layer of apple rings (again leave a 3cm clear edge). Top with another 1/7 of the cake batter then another 1/3 of the thickened syrup. Continue this process until you have build the cake up. You should have three layers of sea-buckthorn syrup and two layers of apple. Place the cake in an oven pre-heated to 180°C and bake for about 30 minutes, or until a skewer inserted into the centre of the cake emerges cleanly. Allow the cake to cool in their tins for about 10 minutes then turn onto a wire rack to cool completely. Meanwhile, prepare the icing (frosting). Combine the evaporated milk, sugar, egg yolks, butter and vanilla extract in a saucepan. Whisk with a fork to combine then cook over medium heat, stirring constantly, for about 12 minutes, or until the mixture thickens. Immediately take off the heat then add the coconut and pecans. Set aside to cool until the mixture is spreadable. When the icing is thick enough to spread transfer the cake to a serving cake then layer the icing generously over the top and sides of the cake and serve. |
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