The easiest way to download video and gallery from Lemon8 app
Desktop: Right-Click and select "Save link as..." to download.
PHOTOS | |||
JPEG | Download | ||
JPEG | Download |
#letschat #apple #homemade #buttercream
Apple Compote
4 cups 1/2″ diced Granny Smith apples peeled and cores removed (about 4 apples)
3 tablespoons brown sugar
Juice of 1/2 lemon
1 tablespoon bourbon or whiskey optional
2 teaspoons cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
Apple Cake
210 g cake flour
2 teaspoons cinnamon
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
100 g unsalted butter room temperature
225 g granulated sugar
¼ cup canola or vegetable oil
2 eggs room temperature
2 teaspoons vanilla extract
½ cup whole milk room temperature
90 g 1/4 cup apple butter (homemade or store-bought)
Cinnamon Buttercream
1 batch Swiss Meringue Buttercream
2 teaspoons cinnamon
INSTRUCTIONS
Apple Compote: Combine all compote ingredients into a small saucepan. Simmer on medium-low until apples are softened, stirring occasionally, about 20 minutes. Cool completely.
4 cups 1/2″ diced Granny Smith apples, 3 tablespoons brown sugar, Juice of 1/2 lemon, 1 tablespoon bourbon or whiskey, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon salt
Apple Cake: Preheat oven to 350°F. Grease and line 3-6″ pans with parchment paper. Sift together cake flour, cinnamon, baking powder, baking soda and salt. Set aside.
210 g cake flour, 2 teaspoons cinnamon, 1 1/4 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
In the bowl of a stand-mixer with a paddle attachment, or a large mixing bowl, whip together butter and sugar until light and fluffy, about 5 minutes. Scrape down sides of bowl as needed. Add oil.
100 g unsalted butter, 225 g granulated sugar, 1/4 cup canola or vegetable oil
Add eggs one and a time, then vanilla.
2 teaspoons vanilla extract, 2 eggs
Alternating between the dry ingredient mixture and milk, add 1/3 of the dry, then 1/2 of the milk, waiting for the previous ingredient to be almost incorporated before adding the next.
1/2 cup whole milk
Stir in apple butter. Divide evenly between prepared pans. Tap once on countertop to release any large air bubbles. Bake for 25-29 minutes, until cake starts to pull away from pans and a toothpick comes out clean. Allow to cool enough to touch before transferring to a cooling rack. Cool completely before icing.
90 g 1/4 cup apple butter (homemade or store-bought)
Cinnamon Buttercream: Add cinnamon to prepared buttercream.
1 batch Swiss Meringue Buttercream, 2 teaspoons cinnamon
Create Layer Cake: Trim top of cake layers to create a flat layer with long serrated knife. Place a layer of buttercream on the first cake layer. Using a piping bag or Ziplock bag, pipe a 1/2″ border of buttercream around the outer edge of the cake. Fill with compote to the top of the border, pressing down slightly to create a sturdy layer. Repeat with second layer.
Top with final layer of cake. Cover outside in buttercream. Decorate using apple slices, pecans, or dusted cinnamon as desired.
Meringue buttercream frosting
150g 2/3 cup egg whites, room temperature
297 g granulated sugar
452 g unsalted butter cubed, room temperature (4 sticks)
1 tablespoon vanilla extract
2 teaspoons salt
INSTRUCTIONS
Place egg whites and sugar in the bowl of a stand mixer. Set bowl over a pot of simmering water. Ensure the bowl fits snugly in the pot, but that the water does not touch the bottom of the bowl.
150 g 2/3 cup egg whites, room temperature, 297 g granulated sugar
Whisking gently, continuously keep the egg whites moving while the mixture heats to 165°F, about 5-6 minutes. If you allow the mixture to sit or heat too high, you will end up with scrambled eggs.
Once the mixture is a safe temperature, remove from the simmering water and place on the stand mixer fitted with a whisk attachment. Whip on high until a meringue with stiff peaks form and the outside of the bowl is room temperature to the touch, about 5 minutes.
Working with tablespoon-sized pieces, start adding the butter one piece at a time with the mixer on low. Once all the butter has been added, turn the mixer back up to medium-high and let whip until the mix emulsifies and a smooth buttercream forms, about 5 minutes.
452 g unsalted butter
Add vanilla extract and salt. Add any additional flavoring as desired.
1 tablespoon vanilla extract, 2 teaspoons salt