Description
Six thin brown-sugar spice-cake layers with concentrated apple butter and light maple mascarpone cream.
Ingredients
Scale
- 3 1/2 cups (438 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1 1/2 cups (300 g) packed dark brown sugar
- 3/4 cup (170 g) unsalted butter, melted and cooled
- 4 large eggs (200 g without shells)
- 1 1/2 cups (360 ml) buttermilk, room temperature
- 2 tsp vanilla extract
- 3 cups (720 g) thick unsweetened apple butter
- 12 oz (340 g) full-fat mascarpone, cold
- 1/3 cup (80 ml) pure maple syrup
- 1 cup (240 ml) heavy cream, cold
- 1/2 cup (55 g) toasted pecan halves
- 1 oz (28 g) dried apple slices
Instructions
- Heat the oven to 350°F (175°C). Line three 13×18-inch (33×46 cm) half-sheet pans with parchment.
- Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- Whisk brown sugar with melted butter, eggs, buttermilk, and vanilla. Fold in the dry ingredients just until smooth.
- Divide batter equally among the pans, spread evenly, and bake each for 10–13 minutes until the center springs back.
- While barely warm, cut two 8-inch (20 cm) rounds from each sheet. Cool all six rounds flat between parchment.
- Place one round on a board and spread with a thin layer of apple butter. Repeat to make six cake layers and five filling layers.
- Cover with parchment, add a light plate for 20 minutes, remove it, then wrap and refrigerate for at least 8 hours.
- Mix mascarpone briefly with maple syrup. Whip cream to soft peaks and fold it into the mascarpone.
- Apply a thin veil around the sides and a soft top layer. Finish with cake crumbs, pecans, and dried apple before serving.
Notes
Use very thick apple butter, weigh the batter between pans, and allow the assembled stack to rest overnight before frosting and slicing.