If you’ve seen our previous blog post, you’ll know quite what a spectacle a few cakes can create (the Danish cake table should be a feature of every party from now on!). If the photos were too much of a tease, here’s a recipe for one of the cakes that we had on the night - time to make the kitchen table your cake table!
For the cake
butter, for the tin
6 large eggs
300g caster sugar
250g plain flour
2 tsp baking powder
12 tbsp calvados or cognac
For the filling
5 tart eating apples, 500–600g
600ml double cream
200g hazelnuts, preferably fresh
For the topping
30g icing sugar
50g hazelnuts, chopped
Bake the cake the day before you want it, or it is too difficult to cut. Take a 24cm square or a 26cm round cake tin, line the base with baking parchment and butter it lightly. Preheat the oven to 180°C/350°F/gas mark 4.
Beat the eggs and sugar together with an electric whisk until light and fluffy; they should double or triple in volume and turn pale. Sift the flour and baking powder into the egg mixture and gently fold it in. Pour into the prepared tin and bake in the hot oven for 25 minutes. Check with a skewer if it is baked all the way through; it should emerge clean from the centre of the cake. Remove from the oven and leave on a wire rack to cool down, before removing from the tin.
Leave overnight. For the filling, peel and core the apples and grate them coarsely. Whip the cream until it billows and chop the nuts finely. Mix them all together.
Cut the cake in three horizontally with a serrated knife. Choose a serving dish and place the base layer of cake on it. Sprinkle with half the calvados. Spread one-half of the cream evenly over and place on the middle layer. Sprinkle with the remaining calvados, spread over the remaining cream, then place on the top layer. Sift over a dusting of icing sugar and sprinkle with hazelnuts.
Leave for 30 minutes to settle before serving.
This recipe is taken from Scandinavian Baking by Trine Hahnemann (Quadrille, £25)