Do you remember the cinnamon apple cake with dulce de leche (äpplekaka med dulce the leche) I made few weeks ago? It was so delicious, and I have been thinking of baking it again since then.
A few days ago, I made the chocolate and dulce de leche cake with berries and had some buttercream leftovers. I had some apples at home today, so I got the idea to make a layer cake of the cinnamon apple cake. I baked in 15 cm pans and filled with pure dulce de leche and topped with the spare dulce de leche swiss meringue buttercream.
The result was even better than the previous apple cake. The taste was almost the same, but the looks made it more luxurious. Serve this cake next time you are baking an apple cake for your friends!
Recipe for cinnamon apple layer cake with dulce de leche filling and dulce de leche buttercream (Äpplekaka med dulce de leche)
- 2 eggs
- 1.65 dl sugar
- 50 g salted butter, melted
- 0.65 dl milk
- 2 dl flour
- 1 tsp baking powder
- 1.3 tsp vanilla sugar
- 2 apples with peel
- 4 tbsp sugar
- 4 tsp cinnamon, ground
- 2 tsp vanilla sugar
- 1+1 dl dulce de leche
- 2-3 tbsp whipping cream
- 1 egg white
- 0.8 dl sugar
- 1 pinch of vanilla powder
- 113 g salted butter, room temperature
- 1 dl dulce de leche (start with less and taste)
Preheat the oven to 175 degrees C. Grease four small pans (15 cm) with butter and coat with flour. Line with parchment paper if you wnat to get the cake out easier.
Melt the butter, pour in the milk, and let it rest until rest of the batter is ready. Whisk eggs and sugar for around 5 minutes until fluffy.
Mix the dry ingredients in a bowl and sift them into the batter. Turn the flour mix into the batter gently with a spoon or a spatula. Add the milk and butter mixture, and carefully blend the batter. Pour the batter into the pans. Use a scale to get evenly thick cakes.
Mix all the dry ingredients for the topping in a bowl. Cut the apples into thin slices and add them to the cinnamon mixture. Make sure to cover every slice with an even coating.
Decorate the cakes with the apple slices and bake for around 20 minutes, until golden brown. Try with a toothpick to see if they are ready.
Let the cakes rest for a few minutes and then remove them from the pans. Let cool completely. Make you buttercream while you are waiting.
Dulce de leche Swiss meringue buttercream:
Whisk together egg whites and sugar. Boil some water and place the bowl with egg and sugar on top of the saucepan. Keep stirring until the sugar is dissolved (65 degrees C). Remove the bowl from the water and whisk with an electric mixer until stiff peaks forms. Add vanilla and butter and mix with a paddle attachment. When the buttercream is smooth and nice, you can beat it quickly with a whisk again.
Putting together the cake:
Use 1 dl dulce de leche to spread a thin layer on three of the cakes. Mix the other 1 dl with some whipping cream to get it thinner. Drizzle it on the first layer. Put the second cake layer on and drizzle on this one to. Do the same thing with the third layer. The fourth layer shouldn’t have the spread on it, so just put it on the top. Pipe out some buttercream on this layer and then finally drizzle some dulce sauce on top of it. Enjoy this glorious cake!
Try with pears or peaches! Serve with some vanilla ice cream as a luxury dessert.