Topped with fluffy TINE® Brunost™ cream and spooky apples, this apple cake is perfect for the Halloween party
- 100 g Butter
- 2,5 dl Sugar
- 3 Eggs
- 1 dl Dark syrup
- 6 dl Flour
- 1 tsp Baking soda
- 0,5 tsp Salt
- 1 tsp Cinnamon
- 1,5 tsp Vanilla sugar
- 2 Apples
- 200 g TINE® Brunost™ Original, cubed
- 200 g Butter
- 400 g TINE® Cream Cheese Plain
- 6 dl Icing sugar
- 3 dl Cream
- 4,5 dl Sugar
- 6 Apples
Set the oven to 170° C. Cover the bottom of a baking tin (22 in cm diameter) with baking paper. Grease the mold with soft butter.
Whip butter and sugar until it gets white and airy. Add the egg and whip to an airy mixture.
Add syrup, flour, baking soda, salt, cinnamon and vanilla sugar and stir into a lump-free batter.
Coarse the apples, and turn in with nuts. Add the batter to the baking tin and put in the oven (at the bottom) for approx. 45 minutes. Cool the cake when time is up.
Make the TINE® Brunost™ cream while the cake is in the oven. Cut the caramel cheese into small cubes. Melt butter in a small saucepan and add the caramel cheese. Stir until soft and melted. If the mixture separates or does not melt completely, you can use a hand blender.
Use a kitchen machine with balloon whip and whip cream cheese, icing sugar and the brunost mixture until you get a smooth creamy mixture.
Boil cream, add sugar and cook while constantly stirring to get solid caramel. Takes approx. 30 minutes. The temperature of the caramel should be approx. 120° C. If you have a sugar thermometer, it's wise to use it.
Put the apples on sticks, possibly grill sticks, and dip them into the caramel. Put on baking paper and leave to stiffen.
Divide the cake into two and add a layer of caramel cheese cream between the layers. Distribute the rest of the cream so that the cake is covered on all sides. Decorate with creamy apples on top and serve.