Appalachian dried-apple stack cake
Tender spiced layers filled with stewed dried apples.
Active time1 h
Cooking2 h 30 min
Total51 hResting : 48 h
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Ingredients
- 2 g ground ginger
- 50 g fresh whole eggs, net weight without shells
- 3 g ground cinnamon
- 1050 g drinking water
- 550 g plain wheat flour
- 4 g baking powder
- 454 g dried apple pieces, not freeze-dried
- 6 g fine salt
- 85 g boiled cider syrup
- 170 g sweet sorghum syrup
- 99 g white sugar
- 213 g soft brown sugar
- 142 g cultured buttermilk
- 5 g baking soda
- 1 g ground mace
- 65 g solid vegetable shortening
Preparation
Put the dried apples, brown sugar and spices in a narrow saucepan with the water. Bring to a simmer and cook gently for about 1 hour, stirring. The fruit should be tender and the liquid reduced to a very thick filling. Mash, then stir in the cider syrup. Keep warm for assembly.
2 g ground ginger3 g ground cinnamon1050 g drinking water454 g dried apple pieces, not freeze-dried85 g boiled cider syrup213 g soft brown sugar1 g ground mace- saucepan
- spoon
- potato masher
Heat a conventional oven to 175 °C. Mix 540 g flour with the white sugar, baking soda, baking powder and salt. Add sorghum, buttermilk, 60 g shortening and the eggs, beaten and weighed without shells. Mix on low speed to an even, firm dough.
50 g fresh whole eggs, net weight without shells550 g plain wheat flour4 g baking powder6 g fine salt170 g sweet sorghum syrup99 g white sugar142 g cultured buttermilk5 g baking soda65 g solid vegetable shortening- bowl
- mixer
- oven
Weigh the finished dough and divide into 5 equal masses. Grease the tins with 5 g shortening and use the remaining 10 g flour on hands and bases. Press each piece about 10 mm thick. The family diameter is 23 cm. Prick with a fork and cover waiting portions.
- round tins
- fork
- cloth
Weigh the finished apple filling and divide into 4 equal masses. Bake the layers for about 15 min per batch until firm to the touch. As each layer is ready, turn it onto the serving plate and spread with one filling portion. Add the following layers as they finish baking. Finish with a bare top layer. Bake the layers one at a time if using a single tin.
- oven
- spatula
- serving plate
Cover with an airtight cake dome and leave for 2 days in a cool room. The layers will soften as they absorb moisture from the filling. Then cut into thin slices.
- airtight cake cover
- knife
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration