My brother asked for a home-made birthday cake for this birthday. This is what I made… It’s a pretty long process, do not try to make it after work as I did… Mine came out a bit “clumsy” for that reason.
Ingredients for the cake :
3 1/4 cups all purpose flour
2 tea spoons baking powder
1/2 tea spoon baking soda
1/2 tea spoon salt
1/2 tea spoon ground cinnamon
1/4 tea spoon ground allspice
1/4 tea spoon ground dry ginger
1/2 cup whole milk
1 tea spoon vanilla extract
1 cup butter, at room temperature
2 cups sugar
4 large eggs
1 1/2 cup applesauce
Ingredients for the icing :
6 oz goat cheese
8 oz mascarpone
2 table spoons butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 tea spoon cinnamon
Ingredients for the caramel sauce/drizzle
1 cup sugar
6 table spoons butter, cut into pieces
1/2 cup 35% cream
2 tablespoons bourbon
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1. Butter and flour your cake rounds. Cut out parchment paper to line the bottom.
I used 1x 9″ and 2x 8″ cake molds because that’s what I have. If you have all the same size it’ll look better. If you have 4x 8″ that’s probably be best to have slightly thinner cake layers.
2. Combine the flour, baking powder, baking soda, salt, cinnamon, allspice, ginger and nutmeg.
3. In a measuring cup combine the whole milk and vanilla extract.
4. In the bowl of a mixer, combine the butter and sugar.
5. Cream together for a few minutes until fluffy.
6. Add the eggs one at the time, beating well between each addition.
7. Add the dry and wet ingredients in increment, starting and ending with the dry. No in between step pictures but the order is :
Dry -> Wet -> Dry -> Wet -> Dry
8. Fold in the applesauce.
9. Divide the batter into your cake rounds.
10. Bake for 25 minutes or until a tooth pick comes out clean.
Allow to cool in the pans for 10 minutes.
11. Remove from the pan (use a plate, they should drop right out when you flip them).
Remove the parchment paper and allow to cool fully on a rack.
12. While the cakes are cooling, make the icing.
Wash the bowl and paddle of the mixer and put all the ingredients in the bowl.
13. Beat until smooth, scrapping down the sides a few times.
Stick in the fridge for 1 hour to firm up some.
14. Time for caramel!
In a large sauce pan, combine the sugar with 1/4 cup of water. Turn the heat on medium.
15. From this point on do not step away from the stove.
The sugar will first melt and get bubbly. You want to stir a few times to ensure all the sugar is melted.
16. Then it will start to look hard and dry. You want to keep breaking this at this point to prevent lumps in the sauce.
17. When it gets a color you like, turn the heat to low. Add the butter and stir until smooth. Add the cream and stir until smooth.
Remove from heat and add the bourbon and spices. Stir until smooth.
**Note my caramel is a shade darker then most people would aim for because I kinda like a tiny bit of the bitterness of it. YMMV stop at your preferred color of caramel.
18. The residual heat in the sauce pan is enough to push the caramel into scorched territory (especially if you take it as far as I did). So transfer the caramel to a heat neutral vessel (here a quart mason jar) and allow to cool.
19. Time to assemble.
Stack up your cakes with icing in between, ending with a thinner layer on top.
If you want to make it prettier cut the domed top of the cakes so they stack up more neatly.
20. Drizzle as much caramel as you want over the whole thing.
21. In a perfect world, put the assembled cake in the fridge for an hour to firm up. But my brother got home so we didn’t wait.
22. Drizzle more caramel on the slices, if you want.
Makes for a rich but not too dense or heavy cake with plenty of sweetness. the tartness of the goat cheese is very nice in the icing and the caramel rounds it up.