In today's video we're going to learn how to make popular Polish oldfashioned layer cake - Heaven Cake with
apples and nuts. It is a delicious layer cake with shortcrust, apple filling, nut buttercream, biscuits and
tasty chcocolate ganache. If you like buttercream cakes, chances are you will love this cake, too!
To the nut buttercream traditionally you should use walnuts. However, other nuts works great, too!
Feel free to add your favourite, we added hazelnuts abd they work great in the recipe. If you like,
you can add few drops of your favourite alcohol, which can add a nice aroma to the cake.
If your apple filling is very moist, you should wait with spreading them on the crust. Add them, when the
mixture start to thicken.
Even though the Apple Nut Heaven Cake is a layer cake, it is easy and simple. You can [repare
the shortcrust the day before or even freeze it and bake it much later. The most difficult part
in preparing the cake is waiting for it to set in the fridge:)
Homemade Heaven Cake with apple and nuts is a traditional, oldfashioned, but mouthwatering, rich dessert.
It is simple, fail proofed and quite fast to make. It is a great cake for Christmas and Easter, perfect for any time of year.
Goes so well with a cup of coffee or tea.It's sweet, creamy and melts in your mouth. It is truly a heaven on a plate!
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Polish Layer Heaven Cake with apples and nuts recipe:
for the crust:
300 g of flour,
200 g of cold butter (diced),
100 g of powdered sugar,
3 egg yolks,
3/4 tsp of baking powder
for the apple filling:
1.3 kg apples,
juice form 1/2 lemon,
1 package of peach, lemon or orange jello (70 g of powder),
for the nut buttercream:
250 g of room temperature butter,
250 ml of milk,
250 g of walnuts or hazelnuts,
150 g of powdered sugar
approx. 150 g of biscuits
for the ganache:
160 g of chocolate (I have used half milk and half dark),
100 g of cream,
some coconut shavings or finely chopped nuts for decoration (optional)
Prepare the crust: add butter to the flour and rub in with your fingers (the butter should form very small crumbs). Add the egg yolks, baking powder and sugar. Form a disc, cover with plastic wrap and chill in the fridge for 30 minutes. Press the pastry into the bottom of the baking tray covered witch baking paper (36x25 cm). Prick with a fork. Chill for additional 30 to 40 minutes. Bake for about 15 to 20 minutes (200 C) or until golden brown
Prepare the apple filling: grate the apples and add the lemon juice. Cook on a skillet, until simmer. Take away from the heat
and add the jello powder. Mix well. If thick like mine, spread the mixture onto the crust. If more wet, wait, until thickens.
Prepare the buttercream: cvery finely chop the nuts in a food processor. Cover with hot milk and set aside to soak, until reach room
temperature (the same as butter). Cream the butter with powder sugar. In 3 parts, add the nuts mixture, mixing briefly after each addition.
Spread the buttercream all over the cooled apple layer. Chill in the fridge. Place biscuits on top of the
buttercream. Melt the chocolate with cream and pour over the biscuits. Sprinkle with nuts or coconut. Chill in the fridge, until sets completely.
The original recipe for apple filling and buttercream from this site:malacukierenka.pl/ciasto-nieb...
#ciasto #jabłecznik #applecake
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