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Fruit and Caramel Sandwich Cake

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Fruit and Caramel Sandwich Cake
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
1031
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie1,031 kcal(49 %)
Protein10.82 g(11 %)
Fat61.11 g(53 %)
Carbohydrates115.31 g(77 %)
Sugar added60.78 g(243 %)
Roughage3.34 g(11 %)
Vitamin A276.08 mg(34,510 %)
Vitamin D0.82 μg(4 %)
Vitamin E2.19 mg(18 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.41 mg(37 %)
Niacin3.52 mg(29 %)
Vitamin B₆0.12 mg(9 %)
Folate60.11 μg(20 %)
Pantothenic acid0.66 mg(11 %)
Biotin2.4 μg(5 %)
Vitamin B₁₂0.51 μg(17 %)
Vitamin C3.08 mg(3 %)
Potassium254.74 mg(6 %)
Calcium130.78 mg(13 %)
Magnesium31.01 mg(10 %)
Iron1.84 mg(12 %)
Iodine18 μg(9 %)
Zinc0.81 mg(10 %)
Saturated fatty acids18.72 g
Cholesterol115.75 mg
Author of this recipe:

Ingredients

for
1
For the cake
2 cups
1 cup
1 teaspoon
ground cinnamon
1 teaspoon
½ teaspoon
1 ½ cups
1 ¾ cups
superfine caster sugar
3
large eggs
1 cup
Walnut (roughly chopped)
3
crisp Apple (peeled, cored and chopped)
3 tablespoons
Apple Brandy
For the caramel
1 ¾ cups
1 cup
cream (48% fat)
For the frosting
2 ¼ cups
1 cup
Caramel (above)
To decorate
1 ½ tablespoons
2
large Apple (peeled, cored, thickly sliced)
2 tablespoons
2 tablespoons

Preparation steps

1.
For the cake: heat the oven to 170C (150C fan) 325F, gas 3. Grease 2 x 18cm| 7" square baking tins and line the bases with non-stick baking paper.
2.
Sift together the flours, cinnamon, baking powder and salt.
3.
Whisk together the oil and sugar in a mixing bowl until smooth. Add the eggs one at a time and whisk for 2-3 minutes.
4.
Slowly add the dry ingredients until thick and smooth. Fold in the walnuts, apples and brandy.
5.
Divide the mixture between the tins and bake for 40-50 minutes, until a skewer inserted into the centre comes out clean. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
6.
For the caramel: heat the sugar in a small pan over a low heat without stirring until deep amber. Remove from the heat and slowly add the cream - the mixture will bubble furiously. Return to the heat and stir for 1 minute. Transfer to a bowl and allow to cool.
7.
For the frosting: beat the cheese with 225ml| 1 cup of the cold caramel and the lemon juice, reserving some caramel for the decoration.
8.
Invert one cake and spread with about 1/3 of the frosting. Place the remaining cake on top and spread with the remaining frosting.
9.
Melt the butter in a frying pan, add sliced apples and cook for 2-3 minutes to soften. Add the sugar and water and stir over a medium heat, until the apples are soft and the liquid has evaporated. Set aside to cool.
10.
Dice the cooled apples.
11.
Sprinkle the diced apples over the top of the cake and drizzle the reserved caramel over the iced cake.