Cinnamonic apple-buttercream cake
Servings Prep Time
8pieces 30minutes
Cook Time Passive Time
40minutes 3-4hours
Servings Prep Time
8pieces 30minutes
Cook Time Passive Time
40minutes 3-4hours
Ingredients
sponge cake
Buttercreme
ganache
other things
Instructions
  1. For the sponge cake separate the eggs. Beat the egg yolk together with the water until it is fluffy, then add two-third of the sugar (about 67g) and mix it again.
  2. Beat the egg white together with the salt until stiff, while mixing gradually add the rest of the sugar. Add the beaten egg whites to the egg yolks (without mixing them together)
  3. Combine the dry ingreadients (flour, cocoa, baking powder and cornstarch)Die trockenen Zutaten (Mehl, Kakao, Backpulver und Speisestärke) and sift them onto the beaten egg whites. Use a spoon to fold everything in until its well combined.
  4. Line the cake mould (7 inches of diameter) with parchment paper, fill in the dough and bake it for 35 minutes in a pre-heated oven (347F/175°C).
  5. If the cake is cool enough, cut it horizontally into three pieces. Spread the apple sauce on two of the pieces and pile all three up (hint: use the piece with the smooth side for the top layer, it will make spreading the buttercream easier)
  6. For the buttercream heat the egg whites together with the sugar in a pot over boiling water. Stir constantly. Once the egg white reaches a temperature between 149F (65°C) and 158F (70°C) take off the heat and beat it for 10 minutes.
  7. Gradually add the butter, than apple juice and cinnamon (hint: mix apple juice and cinnamon before adding them to the egg whites, it’s easier to season), and finally add the green food colouring (the tip of the tooth pick is enough).
  8. Once the buttercream is ready, it can be spread on the cake. The first layer is for “sticking” the crumbs. Put the cake into the fridge so that the cream can harden a bit.
  9. Dab another layer of buttercream onto the cake which has to cover all the remaining visible spots. If you are satisfied with the second layer, put the cake for 3 to 4 hours into the fridge. If you aren’t satisfied repeat this step.
  10. For the ganache, heat the cream, then melt the white chocolate and (if you want to) the pink candy melts. Finally add a tiny little bit of pink gel food colouring and mix it together until it has the right colour.
  11. Once the ganache reaches a temperature between 77F (25°C) and 68F (20°C) take the cake and spread 2 to 3 tablespoons of ganache onto its top. To create the dripping effect, use the back of a spoon to carefully push the ganache to the edge of the cake until it starts dripping down. (hint: it’s easier to create this dripping glaze if you have a rotating cake thingy)
  12. Finally decorate the cake with your chosen sweets and put into the fridge for a few more minutes.
Recipe Notes

by the way, if you use pureed raspberries instead of apple sauce for the layers, the flavour is even more intense.