AUTUMN CAKE

Ingredients

Nut Biscuit

180 grams (6.35 ounces) sugar
5 eggs
30 grams (2 tablespoons) honey
110 grams (3.9 ounces) mixed nuts (almonds, hazelnuts, cashews)
180 grams (6.35 ounces) flour
10 grams (0.35 ounces) baking powder

Sea Buckthorn Marmalade

120 grams (4.25 ounces) sea buckthorn puree
40 grams (1.4 ounces) sugar
8 grams (0.3 ounces) pectin

Cinnamon Apple

1 apple
20 grams (0.7 ounces) sugar
20 grams (0.7 ounces) butter
0.5 teaspoons ground cinnamon

Cinnamon Cream

500 grams (17.65 ounces) cream cheese
200 grams (7.05 ounces) cream (33%)
100 grams (3.55 ounces) powdered sugar
1 teaspoon ground cinnamon

Equipment

Mixing bowls
Ensure you have both large and small mixing bowls for different ingredients. Stainless steel bowls work best for stable mixing.
Spatula
A good quality silicone spatula will help you mix ingredients smoothly and scrape every last bit from the bowl.
Baking pan
Use a round baking pan, preferably with a removable bottom, to make it easier to release the cake. Grease well to ensure no sticking.
Oven
Preheat your oven accurately to 320F. An oven thermometer can help in maintaining the perfect temperature.
Hand mixer or stand mixer
Whipping the eggs and sugar properly is key to this recipe's success. A stand mixer can save you some muscle power.
Pastry ring
Using a pastry ring ensures your layers are even and aesthetically pleasing. Line it with a smooth film for easy removal.

Instructions

Step 1

1. **Preheat the oven:** Preheat your oven to 320°F (160°C). Prepare your baking dish by greasing it or lining it with parchment paper. Ensure the oven is fully preheated for even baking.

Step 2

2. **Prepare the dry ingredients:** Sift the flour and baking powder into a separate bowl to remove lumps and combine evenly. Sifting helps in aerating the flour which makes for a lighter, fluffier biscuit.

Step 3

3. **Whisk the eggs and sugar:** In a large mixing bowl, whip the eggs and sugar until the mixture is fluffy and pale in color. This can be done with a stand mixer or a hand mixer. Whip the mixture until it triples in volume for the best results.

Step 4

4. **Add the honey:** Pour the honey into the egg mixture and mix until well combined.

Step 5

5. **Prepare the nuts:** Toast the nuts in a pan over medium heat until they become fragrant. Let them cool, then chop them into fine crumbs and add to the egg mixture. Be careful not to burn the nuts; they should be just golden brown and fragrant.

Step 6

6. **Combine the mixtures:** Gradually fold in one-third of the flour mixture into the egg mixture using a spatula. Add the remaining flour mixture and mix until just combined.

Step 7

7. **Bake the biscuit:** Pour the batter into the prepared baking dish and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let it cool slightly before transferring to a wire rack. Wrap the biscuit in cling film to keep it moist.

Step 8

8. **Prepare the marmalade:** Mix one-fourth of the sugar with pectin in a small bowl.

Step 9

9. **Cook the marmalade:** Heat the sea buckthorn puree with the remaining sugar in a saucepan. Bring it to 176°F (80°C) until it starts to boil. Stir in the pectin-sugar mixture and continue boiling for 3 to 4 minutes, stirring constantly until thickened. Pour the marmalade into a prepared ring mold lined with film and freeze until set.

Step 10

10. **Prepare the cinnamon apple:** Peel and core the apple, then cut it into small cubes (about 0.5 cm). In a saucepan, melt the butter over medium heat, then stir in the sugar until dissolved. Add the cinnamon and apple cubes, cooking for about 4 minutes until the apples are tender but not mushy. Remove from heat and allow to cool.

Step 11

11. **Make the cinnamon cream:** Whisk the cold cream cheese, cream, powdered sugar, and cinnamon together until smooth and stiff peaks form. Transfer the cream to a piping bag for easy assembly. Chill the utensils and mixing bowl for best results when whipping cream.

Step 12

12. **Assemble the pastry:** On a serving plate, layer the components as follows - start with a layer of sponge cake, then cream, followed by marmalade. Continue layering until all components are used up, ending with a layer of cream and topping with the cinnamon apples. Chill the assembled pastry for at least an hour before serving for the best flavor and texture.

Step 13

13. **Prepare the syrup (optional):** Combine 3.5 ounces of rum, 3.5 ounces of water, and 1.75 ounces of sugar in a saucepan. Boil over low heat until the alcohol evaporates and the syrup thickens slightly. Let it cool and use to brush onto the biscuit layers during assembly.

Servings

When it comes to serving this extraordinary pastry, think elegance and fun. Who says you can't have both? 🌟

Elegant Dessert Plates: Serve slices of this pastry on white dessert plates with a drizzle of honey or homemade caramel. The nutty, fruity, and creamy layers will steal the show! 🍯

Party Treats: Cut the pastry into small squares and display them on a tiered dessert stand for a tea party or brunch get-together. Add a mint leaf or a small dollop of whipped cream on top for extra flair. 🫖

Picnic-Ready: Pack these in airtight containers along with fresh berries and a thermos of hot chocolate. Perfect for a delightful picnic dessert in the great outdoors! 🍓🥤

Variations

Want to make this recipe gluten-free or vegan? We've got you covered! 💪

Gluten-Free: Swap out the regular flour with a high-quality gluten-free flour blend. Make sure it's a 1:1 substitute to keep the texture just right. 🌾❌

Vegan: Replace the eggs with flax eggs (1 egg = 1 tbsp flaxseed meal + 3 tbsp water, mixed and set aside for 5 min). Use coconut cream instead of double cream and vegan cream cheese for the filling. Replace honey with maple syrup. 🌱💚

Faq

How can I tell if the nut biscuit is baked properly?
Insert a toothpick or skewer into the center of the biscuit; if it comes out clean, it’s done!
Can I use different nuts in the recipe?
Absolutely! Feel free to mix and match your favorite nuts or whatever you have on hand.
How do I store the finished pastry?
Store it in an airtight container in the refrigerator. It stays fresh for about 3-4 days.
Can I make the marmalade in advance?
Yes, you can make the marmalade a day or two ahead and keep it refrigerated until you assemble the pastry.
Is there a substitute for sea buckthorn puree?
You can use apricot or peach puree as an alternative; it adds a lovely sweetness and similar texture.
Any tips for whipping the cream and cream cheese together?
Ensure both are well chilled before mixing; this helps in achieving a stable and smooth consistency.