bramley apple cake
Basic ingredients for bramley apple cake
- 8 large Bramley Apples (approximately 1.6 kg prepared weight) are used to make the cinnamon Bramley Apple Sauce.
- For pancakes: 200g of plain flour
- 4 large eggs
- 400mls full or semi-skimmed milk
- 160mls chilled water
- 30g melted butter
- Rapeseed oil or another vegetable oil (but no olive oil)
- Cream cheese filling: 230g full-fat cream cheese, room temperature 450mls double crème
- 80g icing sugar
- Topping: 1 Bramley Apple, peeled, cored, and cut into 1cm pieces
- 2 tbsp of lemon juice
- 1/4 teaspoon ground cinnamon
- 2 1/2 tbsp hard brown sugar
How to make bramley apple cake
- Preparing the apple sauce: Heat the oven to 120C/1/2 Gas Mark. Combine the cider, brown sugar, salt, and water in a large saucepan or casserole. Bring to a boil over medium heat.
- Cook the apples for 20 minutes or until they are tender. Stir in the vanilla, lemon juice, cinnamon, and heat. Blend the apple sauce with a stick blender.
- Bake in the oven for 2.5 hours without a lid, stirring once every 30 minutes. When the apple sauce is as thick as tomato paste, it’s ready. Let cool, then transfer to a container with a lid and place in the refrigerator.
- Now You can also make the sauce ahead of time by making it up to 4 days in advance.
- Make the pancakes by measuring the flour in a bowl. Add the eggs to the well. Use a handheld whisk to mix the batter until it becomes smooth and thick.
- Mix in the remaining milk three times, beating well between each addition. Mix in the milk and butter. Cover and chill for at least 30 minutes. This stage is crucial as it makes the pancakes more tender.
- Half a teaspoon of oil in a nonstick frying pan (approx. 28cm in diameter) over high heat. Do not add more oil. It will deep fry the edges, making them thicker. The hot frying pan should be removed from the heat.
- Next, use a ladle or a jug to carefully pour the pancake batter into the pan. To allow the batter to run across the bottom of the frying pan, tilt the pan. The batter will be slightly thicker than the others. It’s an experiment to find out how much batter to add.
- After this, Turn this heat down to medium and cook the pancake for forty to sixty seconds.
- To check if the pancake is loose, shake the pan. To loosen the edges of the pancake, use a knife or slice to flip it over.
- You can also try tossing them! Now Flip the pancake over and cook for another 30 seconds.
- Once the pancake is cooled, transfer it to a plate.
- After this, Continue to cook the pancakes until you have used all of the oil in the pan.
- As you stack the pancakes, place a piece of nonstick baking parchment between them. The mixture should be approximately 14. Let the mixture cool completely before you assemble the cake.
- Filling, topping, and assembly: Beat the cream cheese using an electric mixer or a wooden spoon until it is smooth.
- Whisk the double cream, icing sugar, and egg until you reach soft peaks. To loosen the cream cheese, stir 1 tbsp of the whipped cream into it. Next, fold the remaining whipped cream into cream cheese using a metal spoon and a slicing motion.
- Combine all ingredients in a saucepan. Heat on the stove until the apples become soft. Drain any liquid from the saucepan and remove it from the heat. Let cool. Place a pancake on a cake stand or plate. Spread a thin layer of the cream mixture over the pancake.
- Next, spoon 2 tbsp apple sauce evenly over the pancake. Place a pancake on top. Continue stacking until you have 14 pancakes. Just before serving, top the last pancake with apple sauce and cream. To serve, cut the pancakes into wedges. Serve immediately, and store any leftovers in the refrigerator for up to three days.
- Next, spoon 2 tbsp apple sauce evenly over the pancake. Place a pancake on top. Continue stacking until you have 14 pancakes. Just before serving, top the last pancake with apple sauce and cream. To serve, cut the pancakes into wedges. Serve immediately, and store any leftovers in the refrigerator for up to three days.