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Apple Log Cake

Hey Doc, this counts as an apple a day, right?

Recipe

Servings: 8 Slices

Ingredients

  • For the green apples:
  • 2 tsp powdered sugar
  • 2 tsp butter, softened
  • 2 tbsp egg whites
  • 2 tsp all-purpose flour
  • Green food colouring
  • For the cake:
  • 3 eggs
  • 2/3 cups granulated sugar
  • 1/3 cups all-purpose flour, sifted
  • 1/2 tsp baking powder
  • 2 tbsp butter, melted
  • Red food colouring
  • For the filling:
  • 2 tbsp sugar
  • 1 gelatine sheet softened in cold water, or 1 1/2 tbsp
  • Gelatine powder
  • 1/2 cup clear apple juice
  • 1 apple or 1 cup apple compote
  • 10 oz heavy cream
  • For the pips:
  • 1/3 cup dark chocolate, melted

Let's get Cooking...

  1. Make the cake: Preheat oven to 350 F. Grease and line the baking pan.
  2. Mix all of the green apple ingredients together, adding enough green colouring to get the desired shade. Spoon into a piping bag, and pipe apple designs onto the parchment paper-lined tray. Leave in the fridge for 5 minutes to firm up.
  3. In a large bowl, beat the egg yolks until pale and thick. Add half of the sugar slowly, beating well until really light and fluffy.
  4. In a separate large bowl, whisk the eggs whites until soft peaks form. Add the other half of the sugar slowly, and until stiff peaks form. Add the egg yolks to the egg whites and carefully fold together. Fold in the sifted flour and baking powder, followed by the melted butter and enough red food colouring to get the desired shade of red.
  5. Carefully, pour the red batter over the top of the painted green apples then smooth the surface. Tap the pan on the counter to avoid air bubbles and bake for 7 to 10 minutes until cooked through. Remove from the oven, then transfer the cake onto a piece of parchment paper, and peel off the bottom piece. Leave to cool.
  6. Make the filling: Cut the apple in chunks and soften in a saucepan. Add the sugar and apple juice, and bring to a boil. Mash together, and then stir in the gelatine. Take off the heat, add to a bowl of whipped cream. Set aside.
  7. To assemble: In a circular terrine mould or plastic bottle, add the cake, apples facing up, leaving enough of an overhang so that it can wrap around the top when filled. Pour in the filling, levelling the surface, then wrap the cake around the filling, trimming to fit. Set aside in the fridge to firm up overnight.
  8. To serve: Pipe pips of melted chocolate, and set aside in the fridge to set for 5 minutes.
  9. Turn out of the mould, and set on a serving plate, flat side down. Trim the edges of the roulade, then arrange 3 pips in a starburst formation in the bottom center.