Applesauce Cake

 

Applesauce Cake 😍 creamy, fluffy, and super delicious – we love it. You will too! 😉

Here’s what you need:

For the Sponge Cake:

• 4 Eggs
• 3/4 cup (150g) Sugar
• 1 teaspoon Vanilla Paste
• A Pinch of Salt
• 2/3 cup (80g) Flour
• 2/3 cup (60g) Almond Meal (Skinless)
• 1.4 ounces (40g) Cornstarch
• 1 heaped teaspoon Baking Powder

For the Applesauce Layer:

• 1 cup (250ml) Apple Juice
• 0.9 ounces (20g) Sugar
• 1 cup (250g) Applesauce
• 1 packet of Vanilla Pudding Powder

For the Cream:

• 3.5 ounces (100g) Cream
• 1 cup (250g) Mascarpone
• 1 cup (150g) Quark (20%)
• 2 tablespoons Milk
• 1/4 cup (50g) Sugar
• 1 teaspoon Vanilla Paste
• 2 teaspoons Lemon Juice
• 4 teaspoons Gelatine

For the Decorations:

• 3.5 ounces (100g) Whipping Cream
• 1/2 packet of Vanilla Sugar
• 1.4 ounces (40g) Toasted Almond Flakes
• 1/2 Apple
• 1 Pastry Bag with an open star tip

You’ll also need:

• An 8-inch (20cm) Springform Pan
• A Cake Ring (9cm, high)

Here’s how to make it:

For the Sponge Cake:

1. Preheat your oven to 350°F (175°C), using both upper and lower heat. Line your baking pan with parchment paper. Grease the sides and extend the parchment paper strips up about 1 inch.
2. Beat the eggs, salt, and sugar until thick and creamy, which should take about 5-7 minutes. Add the vanilla paste during this time.
3. Mix the flour, cornstarch, and baking powder, and gently fold them into the egg mixture.
4. Pour the batter into the pan, smooth it out if necessary, and bake it in the oven for approximately 25 minutes. Don’t forget to do the toothpick test.
5. Take it out of the oven, remove it from the pan, and let it cool on a wire rack. Slice the cake horizontally into two equal layers.

For the Applesauce Layer:

1. Stir the vanilla pudding powder and sugar with 2 tablespoons of apple juice until it’s smooth.
2. Bring the rest of the apple juice to a boil in a small pot. Take it off the heat, add the vanilla pudding mixture while stirring, and let it simmer for 1 minute. Stir in the applesauce and let it cool.

For the Cream:

1. Whip the cream until stiff. Beat mascarpone, milk, quark, sugar, and vanilla paste until smooth. Add the gelatin slowly while stirring. Mix in the lemon juice. Gently fold in the whipped cream.

To Assemble the Cake:

1. Place the first cake layer on a cake plate and secure it with a cake ring.
2. Spread half of the applesauce filling onto the cake layer, smoothing it out. Then, spread half of the cream on top. Place the second cake layer on top of this and repeat the process. Place the last cake layer with the bottom side up.

3. Cover with plastic wrap and let it rest in the refrigerator for at least 4 hours (preferably overnight). Enjoy! 😋