Apple and Praline cake

I keep on making cakes with praline in them, it's just so delicious and perfect for the colder months! With the apple and the white chocolate cream, it's perfect.

Ingredients

For the cream:

• 120 g white chocolate

• 200 ml double cream

• 1 leaf of gelatin, soaked

• 1/2 tsp vanilla extract

For the cake:

• 160 g soft butter

• 140 g caster sugar

• 1 tsp of vanilla

• 4 eggs

• 175 g self-raising flour

• 1 teaspoon of baking powder

• 1/4 tsp salt

For the caramelised apples:

• 3 apples, peeled and thinly sliced

• 20 g butter

• a little water

• 50 g caster sugar

Praline

Find the recipe here, use icing sugar and don't make a caramel, just add the icing sugar to the roasted hazelnuts:

https://decadentfoodblog.wixsite.com/decadent/post/pralin%C3%A9----baking-basics

Recipe

For the cream:

1. Soak the gelatin leaves in water.

2. Chop the white chocolate finely.

3. Heat the cream and once nearly simmering, add in the gelatin.

4. Once dissolved, take the cream and pour it in thirds over the chopped chocolate, mixing in between each adding.

5. Mix until the chocolate is melted, add in the vanilla and then blend the mixture with a stick blender.

6. Place clingfilm touching the ganache and place in the fridge for about 3 hours until set. Then before assembling the cake, whip it up until thick with an electric handwhisk.

For the sponge:

1. Pre-heat the oven to 180C and grease + dust with flour 2 sponge tins.

2. Cream the butter and sugar together until pale (about 5 minutes).

3. Add in the vanilla and eggs, one at a time, mixing in between each, if the mixture curdles, add in a little of the flour.

4. Add in the flour + baking powder + salt and mix until combined.

5. Divide between the 2 tins and bake in the pre-heated oven for about 2-25 minutes, until springy to the touch and golden.

6. Leave to cool.

For the caramelised apples:

1. Melt the butter in a frying pan and then add in the sliced apples.

2. Add in a little flour and cook the apples until tender.

3. Add in the sugar and mix until the sugar caramelises, then take off the heat to cool.

To assemble:

1. Take a layer of spong and spread on half of the white chocolate cream.

2. Add dollops of praline and add on halfof the caramelised apple slices.

3. Add on another layer of cake and spread on the remaining cream and place dollops of praline on.

4. With a skewer, ripple the cream and praline together until you obtain a nice ripple all over the cake.

5. Add on the remaining caramelised apple slices and it's done, enjoy!

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• Check out the new Baking Glossary on the blog if you are unsure of any baking terms.

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Bye Xxx