{Spiced Apple Gingerbread Cake} - Tort cu mere si scortisoara
Serves:: 6-8 servings
Apple Gingerbread Cake:
  • 280g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 250g apple puree (see notes below)
  • 1 teaspoon baking soda
  • 3 eggs
  • 30g dark molasses
  • 50g golden syrup
  • 150g white sugar
  • 150ml vegetable oil
Swiss Meringue Cream Cheese Frosting:
  • 3 egg whites
  • 130g white sugar
  • 1 pinch salt
  • 2 teaspoons vanilla extract
  • 145g butter, softened
  • 300g cream cheese, room temperature
Apple Gingerbread Cake:
  1. Preheat your oven to 350F - 175C and line two round 18cm-diameter cake pans with baking paper. You can use larger pans as well, but you won't get 4 layers of sponge, but probably 2.
  2. Sift the flour with baking powder, ginger, cinnamon, ground cloves and salt in a bowl and place aside.
  3. Combine the eggs, dark molasses, golden syrup, sugar and vegetable oil in the bowl of your mixer and mix for 8-10 minutes.
  4. Combine the apple puree with the baking soda in a bowl. (it will foam up)
  5. With the mixer on low speed, stir in the flour mixture, then add the apple puree and mix quickly just until incorporated.
  6. Divide the batter between the two prepared pans and bake 30 up to 40 minutes depending on the size of your pan and the amount of batter in the pan. To check the cake, insert a skewer in the center of the cake. If it comes out clean, the cake is done but if it comes out with traces of unbaked batter, the cake needs a few more minutes of baking.
  7. When done, remove from the oven and let the cake cool completely.
  8. When chilled, level each sponge if needed then cut it in half lengthwise.
Swiss Meringue Cream Cheese Buttercream:
  1. Combine the egg whites, sugar and salt in a heatproof bowl.
  2. Place the bowl over a hot water bath (make sure the water doesn't touch the bottom of the bowl) and heat the mixture up until the sugar is melted, mixing all the time.
  3. Once the sugar is melted and the mixture is frothy and hot, remove from heat and using an electric mixer, mix the whites for 8-10 minutes or until the bowl cools down completely and the whites turn into a stiff and glossy meringue.
  4. Add the butter, all at once, and mix on medium speed for 5-7 minutes. Once you add the butter, the mixture will become soupy, but keep mixing. A few minutes later, it will curdle up, but keep mixing. 2 more minutes and it will become creamy and so so delicious!
  5. Spoon the cream cheese in a different bowl and stir in the vanilla. Mix it well with an electric mixer until creamy and smooth.
  6. Add the buttercream you made earlier, spoon by spoon and mix until well incorporated.
  7. It's done when you've incorporated all the buttercream. Don't overmix the final frosting!
To Assemble the Cake:
  1. Layer the baked sponge with cream cheese buttercream and decorate as you wish.
  2. I used frozen berries, but it's up to you.
  3. Serve the cake chilled.
To make the apple puree, peel 3-4 fresh apples and remove the core. Blend the apples until a smooth paste is obtained. I recommend using some fragrant apples and keep in mind that their flavor impacts the final taste of the cake. I used 2 red apples and 1 yellow, sweeter one.
Recipe by Pastry Workshop at https://pastry-workshop.com/spiced-apple-gingerbread-cake-tort-cu-mere-si-scortisoara/