Light & Creamy European Apple Cake

European Apple Cake

Step 1: Prepare the oven and cake pans [00:41]

Preheat the oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper on the bottom. Do not grease the sides of the pans.

Step 2: Make the sponge cake batter [00:58]

1. In a mixer bowl with the whisk attachment, add 6 large eggs (preferably at room temperature).
2. Add 1 cup of white granulated sugar and 1 teaspoon of vanilla extract.
3. Whisk on high speed for 8-10 minutes until the mixture is pale, creamy, white in color, and very fluffy.

Step 3: Mix the dry ingredients [01:39]

In a bowl, combine 1 cup of all-purpose flour, 1/3 cup of fine almond flour, and 1 teaspoon of baking powder.

Step 4: Combine the batter [02:08]

1. Sift the dry ingredients into the egg mixture in thirds.
2. Gently fold the dry ingredients into the egg mixture with a spatula, being careful not to deflate the eggs.

Step 5: Bake and cool [02:39]

1. Divide the batter evenly between the two prepared pans, using a kitchen scale for accuracy.
2. Bake at 350°F (175°C) for 22-25 minutes until they have a deep golden-brown color on top.
3. Run a knife along the edge of the pans to release the layers while they are still hot, then let them cool completely.

Step 6: Prepare the apple filling [03:25]

1. Peel and finely dice the 3 apples.
2. Place the apples in a pot, add 1/3 cup of white granulated sugar and 1 cup of water.
3. Cook over medium heat for 15-25 minutes until the apples are cooked, tender, and the liquid is thick and syrupy. Let it cool completely.

Step 7: Make the frosting [04:42]

1. Beat 8 ounces of softened cream cheese in a bowl until smooth and clump-free.
2. Add 1/2 cup of sour cream, 1/2 cup of sweetened condensed milk, and 1 teaspoon of vanilla extract. Mix to combine.
3. In a separate bowl, whisk 3 cups of chilled heavy cream until stiff peaks form.
4. Combine the cream cheese mixture with the whipped cream and whisk until you have a fluffy and creamy frosting.

Step 8: Assemble the cake [06:33]

1. Split the sponge cake layers in half using a long serrated knife, giving you 4 cake layers in total.
2. Place a layer on a cake stand, spread a generous amount of frosting, and add a layer of the cooked apples on top.
3. Repeat with the remaining layers, soaking the sponges with a little cream if desired.
4. Apply a thin crumb coat layer of frosting on the outside and chill for 15-20 minutes.
5. Apply the final layer of frosting and decorate with a drizzle of melted chocolate and dollops of remaining frosting, adding the rest of the apple filling in between.
6. Cut and serve.