Around the holidays, we tend to go big. Usually this means a lot of work for the payoff of great flavors. Yet, this time around we wanted to keep it a little simpler. Certainly there are a few components to this dish, but altogether it is a cake with fruit filling and frosting. Not too complicated when you break it down. Of course, this time the flavor is not just impressive but the size as well. We went big with three whole layers. Let’s just say when you cut a slice of this for your family they will be stunned.
I’d recommend making the caramel and apples the day before to make things easier on yourself. I went with McIntosh apples for this recipe because to me they just taste like sweettarts. If you use different baking apples, you’ll need to taste and adjust the sugar as needed.
Also the cake should be refrigerated at least 1-2 hours before serving. This will make it a lot easier to slice as the buttercream frosting will firm up nicely.
1 cup raw sugar
6 tablespoons unsalted butter at room temperature
1/2 cup heavy cream at room temperature
1 1/2 teaspoons sea salt
5 tablespoons raw sugar
1/4 teaspoon cinnamon
Pinch of nutmeg
2 teaspoons cornstarch
2 tablespoons fresh lemon juice
2 ounces of your favorite whisky
4 cups cake flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter at room temperature
2 cups raw sugar
2 teaspoons vanilla bean paste or vanilla
4 large eggs at room temperature
1 3/4 cup buttermilk at room temperature
1/4 cup whisky
3/4 cup granulated sugar
3 egg whites
12 tablespoons unsalted butter at room temperature
1/4 cup salted caramel sauce
Beat in butter and continue to mix for 3 to 4 minutes. Drizzle in caramel sauce and beat to incorporate.