500 grams apple, peeled, cored, diced (made into puree)
1/4 cups water
2 1/2 cups flour , more 1 tablespoon
1 1/2 teaspoons cinnamon
1/4 teaspoons nutmeg
1 cup raisins
120 grams walnut, toasted and chopped
2 teaspoons baking soda
1/2 teaspoons salt
1/4 teaspoons ground cloves
2 cups sugar
1 tablespoon brandy
4 eggs
1 cup unsalted butter
1 1/2 teaspoons liquid vanilla
1 cup unsalted butter
480 grams cream cheese
1/4 teaspoons artificial flavoring, maple (optional)
2 cups walnut, toasted and chopped
Preparation
20 mins
45 mins
Medium
Preheat the oven to 360°F. Grease and flour 3 9-inch diameter pans. Combine apples and water in a medium saucepan. Cook until soft, about 20 minutes. Place them in a processor and puree. Sift 2 ½ cups of flour and the next 5 ingredients. Toss the raisins with 1 tablespoon of the remaining flour in a separate bowl, add the nuts and mix well. Beat the sugar with the butter, brandy, and vanilla until well combined, then incorporate the eggs one by one, beating well after each addition, add half of the flour and 1 ¼ cups of puree, then the rest of the flour (reserve the puree for another use). Add the nuts and raisins, divide the mixture among the 3 pans. Bake the cakes for 20 minutes or until a toothpick inserted comes out clean, remove them and let them cool.
Frosting: Beat the butter and sugar until creamy. Add the cream cheese, honey, and flavoring. Beat and let cool until it has a spreadable consistency, about 20 minutes. Place 1 cake, pour ¾ cup of frosting, place the second cake, pour ¾ cup of frosting, and top with the third cake and pour 1 cup of frosting over the entire cake. Freeze for 15 minutes. Remove and cover with the remaining frosting, pressing the nuts around the cake covering only half. Refrigerate for 30 minutes and serve at room temperature.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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